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Entree: Shrimp and Rice Salad




Source of Recipe


L. Larsen


List of Ingredients




1 cup long grain rice
1/4 cup white wine vinegar
1/4 cup oil
2 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. mustard
1/4 cup chopped green onions
1/2 lb. cooked shrimp, shelled and devined, thawed if frozen
1/2 lb. sugar snap peas, blanched


Recipe



Cook rice as directed on package. Meanwhile, combine vinegar, oil, dill weed, salt, pepper, and mustard and mix well. Pour 2 Tbsp. of this dressing over the hot rice and toss gently. Cover rice and refrigerate 1 hour or until cold.

In medium bowl, combine rice, green onions, shrimp, pea pods and remaining dressing; toss gently to combine. Place onto serving plates and squeeze some fresh lemon juice over each salad. Serve immediately.

YIELD: 4 Servings