Ingredients
- 1 ½ cups Wild rice dry, plain wild rice; follow package water and cooking directions
- 2 cups Cooked shrimp fully cooked, peeled, deveined and chilled; tails removed
½ cup Broccoli finely chopped- ½ cup Chopped cauliflower finely chopped
- ½ cup Gruyère cheese small cubes
- ¼ cup Red pepper Diced
- ¼ cup Green pepper Diced
- ¼ cup Italian dressing
- 8 Lettuce leaves washed and dried, for serving
Equipment
1 Saucepan
Instructions
- Cook the dry wild rice in water according to its package directions, usually 45–60 minutes, until tender with a pleasant chew. Use the package water ratio and drain any excess liquid. Rice blends may need different amounts of water and timing.
- Spread the cooked rice in a clean shallow container and refrigerate promptly. Allow it to become cold before combining with the shrimp and cheese; about 30 minutes is an estimate and deeper containers may take longer. Do not leave rice on the counter to cool for hours.
- Use fully cooked, chilled shrimp. Peel, devein and remove tails if needed, then chop into bite-size pieces. Finely chop the broccoli and cauliflower, dice the bell peppers and cube the cheese.
- Gently mix the cold rice, shrimp, broccoli, cauliflower, cheese and peppers in a large bowl. Cover and refrigerate at 40°F or below for at least 1 hour.
- Toss with the Italian dressing just before serving. Divide the lettuce among eight plates and spoon the salad on top. Taste before adding extra dressing or seasoning.
Nutrition
Notes
Timing: Allow about 60 minutes to cook plain wild rice, 30 minutes to cool it and 1 hour to chill the combined salad. Cooling time varies; the rice must be cold before adding the shrimp and cheese.
Ingredients: The shrimp is already cooked and chilled. Its cooking time is not included. Cut the raw broccoli and cauliflower small so their crunch is pleasant.
Storage: Refrigerate promptly in shallow containers and keep at 40°F or below. Keep the finished salad chilled and use within 1 day for best quality. Do not leave out longer than 2 hours, or 1 hour above 90°F. Contains shellfish and milk; check dressing labels for other allergens.
