Shrimp and Plum Salad 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 Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Shrimp and Plum Salad cont. 1/2 teaspoon minced fresh gingerroot 1/2 teaspoon Thai chili sauce 1 garlic clove, minced 4 cups spring mix salad greens 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. 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. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

	Shrimp and Plum Salad Yield: 4 servings. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008