Title: Shrimp 'n' Rice Salad
Categories: Diabetic Salad Fish Rice Vegetable
Yield: 4 Servings

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

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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