Spinach, wild rice and shrimp salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 1 | cup | Wild rice |
| 1 | Red bell pepper | |
| 3 | cups | Fresh spinach leaves; chopped |
| 1 | can | Sliced water chestnuts; drained, diced |
| ; (8-ounce) | ||
| ½ | pounds | Cooked medium shrimp |
| 2 | Celery stalks; sliced | |
| ⅔ | cup | Chopped green onions |
| 2 | tablespoons | Red wine vinegar |
| ¼ | teaspoon | Dry mustard |
| ½ | cup | Olive oil |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Dried tarragon |
Directions
Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl. Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper.
Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)
Serves 6.
Bon Appetit June 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.