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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Fruit pairs beautifully with seafood in this refreshing main-dish salad from our Test Kitchen. Served with a sweet-spicy Asian dressing, itâs ideal for a fancy lunch or a light summer supper. Ingredients:
2/3 cup uncooked brown rice |
1-1/3 cups water |
1 pound cooked medium shrimp, peeled and deveined |
2 large fresh plums, sliced |
1/2 cup chopped peeled cucumber |
2 tablespoons minced fresh cilantro |
1 green onion, chopped |
1 jalapeno pepper, seeded and chopped |
dressing: |
3 tablespoons rice vinegar |
3 tablespoons canola oil |
2 teaspoons honey |
1/2 teaspoon ground mustard |
1/2 teaspoon minced fresh gingerroot |
1/2 teaspoon thai chili sauce |
1 garlic clove, minced |
4 cups spring mix salad greens |
Directions:
1. In a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.
2. Stir in the shrimp, plums, cucumber, cilantro, onion and jalapeno. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard, ginger, chili sauce and garlic; shake well. Pour over shrimp mixture and toss to coat. Serve over salad greens. Yield: 4 servings.
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