Shrimp Salad

Contributed By: Kay Davis

Ingredients:

6 oz shrimp -- cooked
16 oz green beans, canned
1 garlic clove
1 tb salad oil
1/4 ts mustard powder
1/2 ts sugar
1/4 c vinegar
2 chicken or seafood bouillon cubes
2/3 c rice -- cooked
1 c celery -- sliced
1/2 c onions -- sweet, sliced
2 c lettuce -- shredded
soy sauce (optional)

Method:

Rinse shrimp and cook. Chill can of green beans. Drain and save
liquid. Slice thinly the garlic clove and crush in large bowl. Add
oil, mustard, sugar, vinegar, shrimp and beans. Refrigerate. Heat
bean liquid. Add bouillon cubes and stir until dissolved. Add enough
water to make 2 cups. Add rice. Bring to a boil and cook until done. Then refrigerate rice to cool.
Add rice to shrimp and bean mixture.
Toss together with celery, onion and lettuce. Serve with soy sauce. If desired.

Helpful Hints:

Cooks note: Cooked and deveined shrimp make this recipe so much easier and taste just as good!
You can use green, white or red onions in place of the yellow onions.
Also jasmine or brown rice gives this dish a unique flavor!


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