Yield: 4 servings
Measure | Ingredient |
---|---|
1½ cup | Rice; regular; cooked |
4¼ ounce | Shrimp; drained |
¾ cup | Cauliflower; fresh; diced |
¼ cup | Green pepper; chopped |
1 tablespoon | Green onion; chopped |
1 tablespoon | Olives; ripe; chopped |
½ teaspoon | Salt; |
⅓ cup | Mayonnaise; |
2 tablespoons | Salad dressing, French; |
2 tablespoons | Lemon juice; |
Combine first 7 ingredients in a mixing bowl; mix well. Combine next 3 ingredients; stir well. Pour over shrimp mixture; toss gently. Spoon into a lighlty greased 1-quart shallow baking dish. Bake at 350 degrees for 20 minutes.
SOURCE: Southern Living Magazine, February 1983. Typos by Nancy Coleman.