Sara Thompson'S Rice Salad - cooking recipe

Ingredients

1 tablespoon white vinegar
2 tablespoons vegetable oil (or canola oil)
3/4 cup mayonnaise
1 teaspoon salt
1 -2 teaspoon curry powder (more or less according to taste)
1 1/3 cups hot cooked long-grain rice
2 tablespoons chopped onions
1 cup chopped celery (or substitute chopped green pepper)
1 (10 ounce) package frozen peas (undercooked)
chopped parsley (to garnish) (optional)

Preparation

Mix vinegar, oil, mayonnaise, salt and curry powder together until well blended.
Cook rice until just done.
Add rice to mixture, then add chopped onion while rice is hot.
When rice is cooled, add celery (or green pepper) and peas.
Refrigerate at least 2 hours however, I recommend over night for the best flavour.
Sprinkle with chopped parsley, if desired.