Curried Rice Salad

Whisk together Italian dressing, curry powder, and salt in a large bowl until the curry powder is fully dissolved and the mixture is evenly combined.

Add the cooked rice to the dressing mixture and stir until every grain is evenly coated. Allow the rice to absorb the dressing for 2-3 minutes while preparing the vegetables.

Slice the green onions crosswise into thin rings, separating the white and light green parts from the dark green tops; set aside separately.

Dice the celery stalks into small pieces (about ¼ inch) and add to the rice along with the white and light green parts of the green onions.

Dice the red bell peppers into small pieces (about ¼ inch), removing the seeds and membranes, and fold into the rice mixture.

Toss the salad gently but thoroughly until all ingredients are evenly distributed, then taste and adjust seasonings if needed.

Garnish with the reserved dark green tops of the green onions and let the salad rest at room temperature for at least 5 minutes before serving, allowing the flavors to meld.