This easy salad is made with shrimp and tuna, along with cooked rice and hard cooked eggs. Add some cashews for a little crunch if you like.

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Shrimp and Rice Salad

Shrimp Salad with Tomatoes

Shrimp with Peas and Rice

Ingredients

• 8 ounces cooked shrimp
• 1 can (5 1/2 to 7 ounces) white tuna, drained
• 3 cups cooked rice, cooled
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped sweet pickles
• 1 1/2 cups thinly sliced celery
• 1/4 cup diced pimientos
• 3 hard cooked eggs, chopped
• 1/4 cup cashews, optional
• 1 tablespoon lemon juice
• 1 cup mayonnaise
• salt and pepper, to taste
• salad greens and tomato wedges

• Prep Time: 20 minutes

• Total Time: 20 minutes
• Yield: 6 Servings

Preparation

Combine shrimp, tuna, rice, onion, chopped pickle, celery, pimiento, eggs, and cashews, if using; toss lightly.

In a small bowl, combine the lemon juice, and mayonnaise; stir to blend. Season to taste with salt and pepper. Add to the salad mixture and toss lightly. Chill.

Serve on salad greens and garnish with tomato wedges.

Serves 6.

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