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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This salad is popular in our community, where seafood of all kinds is readily available. Itâs great for summer picnics, but I serve it year-round. The shrimp, rice, olives, celery and hard-cooked eggsâwith a mustard and mayonnaise dressingâmake a nice combination. Ingredients:
3 cups hot cooked long grain rice |
3 tablespoons vegetable oil |
2 tablespoons cider vinegar |
1 tablespoon prepared mustard |
1-1/2 teaspoons salt |
1/8 teaspoon pepper |
2 cups chopped celery |
1-1/2 cups cooked small shrimp |
1 cup sliced ripe olives |
1/2 cup mayonnaise |
1/4 cup chopped dill pickle |
1/4 cup diced pimientos |
2 tablespoons finely chopped onion |
2 hard-cooked eggs, sliced |
Directions:
1. Place hot rice in a large bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt and pepper; shake well. Pour over rice; cool to room temperature. Add the celery, shrimp, olives, mayonnaise, pickle, pimientos and onion: toss gently. Cover and refrigerate for 1 hour or until chilled. Garnish with egg slices. Yield: 6 servings.
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