Shrimp ‘n Rice Salad
1 cup cleaned cooked shrimp*
3 cups cooked rice
1/4 cup sliced celery
1/4 cup sliced pimiento-stuffed olives
1/4 cup chopped green pepper
1/4 cup chopped pimiento
1/4 cup minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mayonnaise or salad dressing
2 tomatoes, cut into wedges
1/2 cup French dressing
1 lemon, cut into wedges
Split each shrimp lengthwise. In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimiento and onion; cover and chill.
Just before serving, stir together salt, pepper and mayonnaise and toss with shrimp mixture. Spoon shrimp onto crisp greens; garnish with tomato wedges and, if desired, with whole shrimp. Serve with French dressing and lemon wedges. 6 servings.
*Crabmeat, lobster or a combination of the three seafoods can be substituted for the shrimp.
This rainbow-colored salad has a delicate flavor and delightful texture – perfect for luncheon or a light supper.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.