Shrimp & Rice Salad Florentine

Junior League of Tulsa


Ingredients:

12 oz. large, fresh shrimp cooked, peeled and deveined
1 cup uncooked long grain rice
1 (8-oz) bottle wine-flavor vinaigrette salad dressing
1 TBL teriyaki sauce
1 tsp sugar
2 cups thinly sliced fresh spinach
1/2 cup sliced celery
1/2 cup sliced green onions
1/2 cup crumbled crisp-fried bacon (about six slices)
1 (8-oz) can sliced water chestnuts, drained

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Cut each shrimp into halves. Cook the rice according to the package directions. Combine the hot rice and shrimp in a large bowl and let cool slightly Whisk the salad dressing, teriyaki sauce and sugar in a small bowl. Pour over the rice mixture and toss to mix well. Chill, covered, until serving time. Add the spinach, celery, green onions, bacon and water chestnuts to the rice mixture and mix gently.
 
Serves 6 to 8