SHRIMP SALAD 
4 c. cooked rice (white or brown)
1/4 c. chopped olives
8 oz. jar pimentos, chopped
6 green onions, chopped
1 head broccoli or cauliflower
1-2 lb. cooked shrimp (slice vertically to look like twice the amount!)
1 c. mayonnaise
1 tsp. seasoned salt (optional)

Mix together and refrigerate 10-12 hours or overnight. Colorful and popular!

 

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