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Sunday, April 30, 2017

Jambalaya Salad

3/4 Cup Salad dressing, Italian
1/2 Cup Celery -- sliced
1/2 Cup Green pepper -- chopped
1/4 Cup Onion -- chopped
1 Teaspoon Thyme
1/4 Teaspoon Pepper, red -- ground
1/4 Teaspoon Salt
1 Each Garlic clove -- minced
2 Cups Rice -- cooked
1/2 Cup Ham -- cubed
6 Ounces Shrimp, tiny -- cooked [168 g]
1 Cup Tomato -- chopped
6 Each Bacon slices -- crumbled

Combine first eight ingredients. Add remaining ingredients except bacon.
Chill and add bacon just before serving.

salads.pdf

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