Shrimp N Rice Salad
Yield: 4 servings
1 lb Shrimp; cooked, peeled, and 1/2 ts Salt
-deveined 1/4 ts Pepper
2 c Rice; cooked 3 tb Mayonnaise
1/4 c Celery; thinly sliced Lettuce
1/4 c Olives, stuffed; sliced 2 Tomatoes; cut in wedges
1/4 c Pepper, green; chopped Celery leaves
1/4 c Pimiento; chopped French dressing; commercial
1/4 c Onion; minced
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.
441 lb Shrimp; cooked, peeled, and 1/2 ts Salt
-deveined 1/4 ts Pepper
2 c Rice; cooked 3 tb Mayonnaise
1/4 c Celery; thinly sliced Lettuce
1/4 c Olives, stuffed; sliced 2 Tomatoes; cut in wedges
1/4 c Pepper, green; chopped Celery leaves
1/4 c Pimiento; chopped French dressing; commercial
1/4 c Onion; minced
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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