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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shrimp & Rice Salad Recipe

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This recipe for Shrimp & Rice Salad is from Running Out Of Thyme, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
o 2 cups cooked rice
o 2 cups cooked shrimp
o 1 ½ cups chopped raw cauliflower or broccoli florets
o ½ cup chopped green pepper
o 2 tablespoons sliced green onions
o 2 tablespoons lemon juice
o 2 tablespoons chopped green olives
o 1 cup mayonnaise
o ¼ cup French dressing
o 1 teaspoon salt
o pepper to taste
Directions:
Directions:
• Combine lemon juice, olives, onions, mayonnaise, French dressing, salt and
pepper. Mix well.
• Toss the rice, shrimp, green pepper, and cauliflower or broccoli with the dressing.
• Chill and serve.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe is from Charlotte Latin School's "Cooking with Class - A Second Helping" cookbook (1992). Alex, Jacob and Zachary were “Lifers” (K-12) at Latin. I always liked this salad for a light summer lunch and my book club gave it rave revues. Because I prefer it to bottled, I make my own French dressing. The recipe for the dressing is in my first cookbook, "As Thyme Goes By".

 

 

 

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