Vintage Eats Recipe: 1964 Curry Vegetable Salad

I made this Curry Vegetable Salad for a potluck at my local library’s cookbook club. It got rave reviews! It is a complete meal with my addition of two boiled, chopped eggs and a 2.5-ounce package of bacon pieces for more protein power.

It reminded me of the pea salad that Mom used to make, only better due to the subtle taste of curry.

This is delicious, nutritious, economical and easy to make! Try it for your next carry-in or just for a quiet night at home.

I found it in a cookbook published by General Foods.

1 -1/3 cups rice

1 teaspoon salt

1-1/3 cup boiling water

¼ cup French dressing

¾ cup mayonnaise

1 tablespoon finely chopped onion

¾ teaspoon curry powder

Pepper to taste

½ teaspoon dry mustard

1 tablespoon lemon juice

1 cup diced celery

12-ounce package peas, cooked

Cook rice in salt and boiling water until soft.

Add French dressing and mix lightly.

Cool to room temperature.

In large bowl mix mayonnaise, onion, curry powder, pepper, dry mustard, and lemon juice.

Add celery and peas.

Add rice and toss lightly with fork.

Chill.

Serve on crisp lettuce. 

Yield: 5 servings