Shrimp Rice Salad
|Frozen chinese pea pods||6 Ounce (1 Package)|
|Cooked rice||3 Cup (48 tbs)|
|Canned medium shrimp||9 Ounce, drained, rinsed (2 Cans Of 4 1/2 Ounce Each)|
|Celery stalks||2 Medium, diagonally sliced|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Canned mandarin orange segments||11 Ounce, drained (1 Can)|
|Salted cashews/Peanuts||3⁄4 Cup (12 tbs)|
Rinse frozen pea pods under running cold water to separate; drain.
Mix pea pods, rice, shrimp, celery, mayonnaise, onions, ginger and cinnamon.
Cover and refrigerate at least 2 hours but no longer than 24 hours.
TO SERVE: At serving time, toss orange segments with shrimp mixture.
Spoon onto salad greens; sprinkle with cashews.