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Vegetable Shrimp Salad Recipe

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With shrimp, asparagus and a blend of peppers, this refreshing salad is not only delicious but pleasing to the eye as well!

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Vegetable Shrimp Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 cup uncooked long grain rice
1/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
3/4 pound cooked medium shrimp, peeled and deveined
2 jars (7-1/2 ounces each) marinated artichoke hearts, drained
1/4 pound fresh snow peas
1/2 cup each julienned sweet red, yellow and green pepper
4 green onions, thinly sliced
1 celery rib, sliced
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon minced fresh parsley
1 tablespoon soy sauce
1/2 teaspoon lemon-pepper seasoning
Salt and pepper to taste

Directions

Cook rice according to package directions; drain and rinse with cold water. Place in a large serving bowl; cool. Place the asparagus in a small saucepan; add a small amount of water. Bring to a boil; cook for 3 minutes. Drain and rinse with cold water.
Add the asparagus, shrimp, artichokes, snow peas, peppers, onions and celery to the rice. In a small bowl, whisk the oil, lemon juice, parsley, soy sauce, lemon-pepper, salt and pepper. Pour over shrimp mixture and toss gently. Chill until serving. Yield: 6 servings.

Originally published as Vegetable Shrimp Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p207

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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