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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Serve this on individual plates on top lettuce leaves, garnish plates with quartered tomatoes, a couple of whole shrimp and a few whole olives. This is wonderful for a summertime (or any season) luncheon. Double or even triple the recipe to serve your guests. This should be made a few hours in advance and chilled to blend flavors. Prep time includes chilling time. Ingredients:
1 1/2 cups cooked rice |
2 cups shrimp, cooked and peeled (can leave whole or cut in half) |
salt and pepper |
1 1/2 tablespoons fresh lemon juice (or to taste) |
1 1/2 cups cauliflower florets, washed and uncooked |
1/4 cup green onion, finely chopped |
green olives, chopped (any amount desired) |
1 small green bell pepper, chopped |
1 cup mayonnaise |
3 tablespoons french dressing |
Directions:
1. In a small bowl whisk together the mayo and French dressing (adjusting the French dressing to taste).
2. In a large bowl mix together ALL ingredients with the dressing, adjusting salt and pepper to taste.
3. Cover and chill for several hours before serving to blend flavors.
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