Stretch your budget on this Shrimp Salad and serve an additional 2 people by adding 1 more cup of rice and 2 more tablespoons French dressing. And, don't forget that the smaller the shrimp, the less expensive they are per pound.
1 cup cooked rice
2 Tbsp French salad dressing
1 lb shrimp, cooked
1/4 cup finely chopped celery
3/4 cup finely chopped cauliflower
1 Tbsp chopped onion
1/4 cup chopped green bell pepper
1 Tbsp lemon juice
1/3 cup mayonnaise
1 tsp salt
Combine rice and salad dressing in a large bowl. Stir well.
Chop shrimp into bite-size pieces. Add to bowl.
Add celery, cauliflower, onion and bell pepper to bowl. Stir well.
Add lemon juice, mayonnaise and salt to bowl. Stir well. Cover; chill until serving time.
Shrimp Salad tip: Plan ahead when making rice for dinner and cook enough for this salad, too. Leftover rice will keep refrigerated for up to 3 days.