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Shrimp 'n' Rice Salad



Ingredients:
1 Pound(s) Shrimp; cooked, peeled, and 1/2 ts Salt deveined 1/4 ts Pepper
2 Cup(s) Rice; cooked 3 tb Mayonnaise
1/4 Cup(s) Celery; thinly sliced Lettuce
1/4 Cup(s) Olives, stuffed; sliced 2 Tomatoes; cut in wedges
1/4 Cup(s) Pepper, green; chopped Celery leaves
1/4 Cup(s) Pimiento; chopped French dressing; commercial
1/4 Cup(s) Onion; minced
Directions: 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.
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