Rice Pea Salad

Salad
2 1/2 C cooked and cooled rice
1 1/2 C finely diced celery
1/2 C finely diced onion
1 C frozen peas, thawed and drained
1/2 C red pepper (or green)

Dressing
1/2 C oil
3 tsp vinegar
1 tsp sugar
1 tsp salt
1 tsp curry powder
2 tsp celery salt
2 T soy sauce

Mix together salad ingredients and set aside. Mix dressing ingredients in pot and bring to a boil to dissolve. Stir dressing into salad mix. Refrigerate for three hours before serving.  
Note - this salad improves the longer it sits and will keep for several days.