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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
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

Printed from tasteofhome.com Oct 12, 2008

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Shrimp and Plum Salad cont.

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.

Yield: 4 servings.