Shrimp 'n' rice salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp; cooked, peeled, and deveined |
| 2 | cups | Rice; cooked |
| ¼ | cup | Celery; thinly sliced |
| ¼ | cup | Olives, stuffed; sliced |
| ¼ | cup | Pepper, green; chopped |
| ¼ | cup | Pimiento; chopped |
| ¼ | cup | Onion; minced |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | tablespoons | Mayonnaise |
| Lettuce | ||
| 2 | Tomatoes; cut in wedges | |
| Celery leaves | ||
| French dressing; commercial | ||
Directions
Combine first 10 ingredients, and toss lightly. Chill thoroughly.
Serve on lettuce, and garnish with tomat wedges and celery leaves.
Serve with French dressing.
SOURCE: Southern Living Magazine, April, 1977. Typos by Nancy Coleman.
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