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Jambalaya Salad




Source of Recipe


Internet


List of Ingredients




2 cups long-grain rice
4 cups water
1/8 tsp. salt
1/2 lb. cooked andouille sausage or other cooked, smoked sausage
1 Tbsp. olive oil
2 cups chopped onion
1 lb. cooked and peeled crawfish
tails or cooked, peeled, and deveined shrimp
2 medium tomatoes, chopped (about
1 1/3 cups)
1 1/2 cups chopped green, red, and/or yellow sweet pepper
1/2 cup snipped parsley
1 recipe Citrus-Pepper Dressing
8 cups mixed salad greens (such as Swiss chard, kale, mustard greens, arugula, and/or leaf lettuce)


Recipe



Bake the casserole just before leaving home. Wrap the hot casserole in several layers of newspaper and a heavy towel; place the wrapped casserole in a large cardboard box or an insulated container to tote. It should stay warm for up to two hours. (Or, chill the unbaked casserole for up to 4 hours and tote it in a cooler; bake the casserole once you arrive at your potduck site in a 350 [degrees] oven for 35 to 40 minutes or till heated through; stir before garnishing and serving.