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Title: Baked Shrimp-Rice Salad
Categories: Diabetic Salad Fish Entree Rice
Yield: 4 Servings
| 1 1/2 | c | Rice; regular; cooked |
| 4 1/4 | oz | Shrimp; drained |
| 3/4 | c | Cauliflower; fresh; diced |
| 1/4 | c | Green pepper; chopped |
| 1 | tb | Green onion; chopped |
| 1 | tb | Olives; ripe; chopped |
| 1/2 | ts | Salt; |
| 1/3 | c | Mayonnaise; |
| 2 | tb | Salad dressing, French; |
| 2 | tb | Lemon juice; |
Combine first 7 ingredients in a mixing bowl; mix well. Combine next 3 ingredients; stir well. Pour over shrimp mixture; toss gently. Spoon into a lighlty greased 1-quart shallow baking dish. Bake at 350 degrees for 20 minutes.
SOURCE: Southern Living Magazine, February 1983. Typos by Nancy Coleman.
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