Baked shrimp-rice salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Rice; regular; cooked |
| 4¼ | ounce | Shrimp; drained |
| ¾ | cup | Cauliflower; fresh; diced |
| ¼ | cup | Green pepper; chopped |
| 1 | tablespoon | Green onion; chopped |
| 1 | tablespoon | Olives; ripe; chopped |
| ½ | teaspoon | Salt; |
| ⅓ | cup | Mayonnaise; |
| 2 | tablespoons | Salad dressing, French; |
| 2 | tablespoons | Lemon juice; |
Directions
Combine first 7 ingredients in a mixing bowl; mix well. Combine next 3 ingredients; stir well. Pour over shrimp mixture; toss gently. Spoon into a lighlty greased 1-quart shallow baking dish. Bake at 350 degrees for 20 minutes.
SOURCE: Southern Living Magazine, February 1983. Typos by Nancy Coleman.
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