Shrimp 'n' Rice Saladdiabetic, fish, rice, salads, vegetables 1 lb shrimp; cooked, peeled, and devei 2 cup rice; cooked 1/4 cup celery; thinly sliced 1/4 cup olives, stuffed; sliced 1/4 cup pepper, green; chopped 1/4 cup pimiento; chopped 1/4 cup onion; minced 1/2 teaspoon salt 1/4 teaspoon pepper 3 tablespoon mayonnaise 1 lettuce 2 tomatoes; cut in wedges 1 celery leaves 1 french dressing; commercial 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. |
