THEME: Shrimp and Avocado Salad
Jamie R
1 (10 oz.) package Birds Eye Green Peas
1/2 teaspoon salt
1 1/2 cups tomato juice
1 1/3 cups Minute Rice
1/2 cup chopped dill pickle
1 teaspoon grated onion
1/8 teaspoon ground black pepper
2 cups (about 1 lb. fresh) cooked shrimp, cut in half
1 cup sliced avocado
3/4 cup mayonnaise*
Salad greens
Tomato wedges
Cook peas as directed on package. Drain.
Meanwhile, combine salt and tomato juice in a saucepan. Bring to a
boil. Add rice. Stir just to moisten all rice. Cover, remove from
heat, and let stand 5 minutes. Then add peas, pickle, onion, and
pepper. Mix lightly with a fork. Chill.
Just before serving add shrimp, avocado, and mayonnaise. Toss
lightly. Serve on crisp salad greens. Garnish with tomato wedges.
*Or use 1/4 cup French dressing and 1/2 cup mayonnaise.
TO MAKE AHEAD:
Chill the rice mixture in the serving bowl. Chill shrimp in a
separate, covered bowl. Measure and chill dressing in the
refrigerator. Clean greens, wrap in absorbent paper towels, and chill
in a plastic bag. Place serving plates in refrigerator, too, so they
are icy cold.
Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Casseroles and Compliments with Minute Rice,
General Foods Corp., 1966