Vegetable Shrimp Salad

Name: Vegetable Shrimp Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
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

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

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.

Reviews

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Average Rating:

dorothycarreiro

Jul 19, 2012

Nice and crunchy, lite, cool and refreshing. Added more shrimp and celery. Needed more dressing...could use red wine vinager and oil which goes well with shrimp.