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    Jambalaya Salad


    Source of Recipe


    Senior News - April 2002
    Jambalaya Salad

    1 cup cooked white rice
    3 ounces cooked tiny shrimp
    1/4 cup cubed ham
    3 slices bacon
    1/4 cup chopped green bell pepper
    1/4 cup sliced celery
    2 tablespoons chopped onions
    1/2 cup chopped fresh tomato
    1/4 cup and 2 tablespoons Italian-style salad dressing
    1/2 teasppoon dried thyme
    1/8 teaspoon chili powder
    1/2 clove garlic, minced
    1/8 teaspoon salt

    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

    In a large bowl, combine the rice, shrimp, ham, bacon, bell pepper, celery, onion and tomatoes; mix together. Prepare the dressing by whisking together the salad dressing, thyme, chili powder, garlic and salt. Pour over the rice mixture; mix well and refrigerate until chilled.

    Serves 2
 

 

 

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