Curried seafood salad

Yield: 6 servings

Measure Ingredient
¾ cup Mayonnaise
2 tablespoons Lemon juice
1 teaspoon Curry powder
1 can Tuna, drained (7 oz size)
2 cups Shrimp,cooked/shelled/veined
½ cup Celery, chopped
10 ounces Frozen peas, cooked
4 cups Rice, cooked
¼ cup Italian salad dressing
Lettuce leaves
3 Hard cooked eggs, wedge cut

Early in day to allow flavors to blend: In large bowl stir mayonnaise, lemon juice & curry powder with fork until well blended. Add tuna, shrimp, celery and peas and toss well.

Cover and refrigerate. In medium bowl toss rice with Italian dressing, cover and refrigerate.

Before serving, arrange ring of rice mixture in lettuce lined salad bowl, spoon tuna mix into center. Garnish with egg wedges.

Submitted By LINDA SATTERFIELD On 12-27-94

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