VEGETABLE SHRIMP SALAD

Vegetable Shrimp Salad image

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts :