| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
French |
Diabetic, Salads, Fish, Rice, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp; cooked, peeled, and deveined |
| 2 |
c |
Rice; cooked |
| 1/4 |
c |
Celery; thinly sliced |
| 1/4 |
c |
Olives, stuffed; sliced |
| 1/4 |
c |
Pepper, green; chopped |
| 1/4 |
c |
Pimiento; chopped |
| 1/4 |
c |
Onion; minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
tb |
Mayonnaise |
|
|
Lettuce |
| 2 |
|
Tomatoes; cut in wedges |
|
|
Celery leaves |
|
|
French dressing; commercial |
INSTRUCTIONS
Combine first 10 ingredients, and toss lightly. Chill thoroughly.
Serve on lettuce, and garnish with tomat wedges and celery leaves.
Serve with French dressing.
SOURCE: Southern Living Magazine, April, 1977. Typos by Nancy Coleman.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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