Gingered Rice Shrimp Salad
Experience Southeast-Asian cuisine with this simple, tasty salad. Ginger is valued for its clean, sharp flavor. Ideal with seafood.
| 3 cups | cooked U.S. medium grain rice | 750 mL |
| 2 cups | frozen, peeled and deveined cooked shrimp, thawed | 500 mL |
| 1 cup | snow peas [halved], blanched | 250 mL |
| 1/2 cup | thinly sliced green onions | 125 mL |
| 1/2 cup | julienned red bell pepper strips | 125 mL |
| 1 tsp | each: salt and ground black pepper | 5 mL |
| 1/4 cup | peanut oil | 50 mL |
| 3/4 cup | Asian-flavored bottled dressing | 175 mL |
In large bowl, combine rice, shrimp, snow peas, green onion, bell pepper, salt and pepper; add oil. Toss until mixture is evenly coated. Over salad, drizzle dressing; toss gently.
Makes 4 to 6 servings.
Source www.riceinfo.com
*Use GF sauce, check Asian flavored bottled dressing for gluten.
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