Artichoke, Shrimp And Rice Salad
|Cooked small shrimp/1 can shrimp drained||1 1⁄2 Pound|
|Frozen artichoke hearts/14 ounce canned artichoke hearts drained||18 Ounce|
|Quick cooking rice||1 1⁄2 Cup (24 tbs) (Or 3 Cups Cooked Rice)|
|Sliced scallions||1⁄2 Cup (8 tbs)|
|Bottled garlic||1⁄2 Cup (8 tbs)|
|French dressing||2 Tablespoon|
Combine 1 1/2 lbs. cooked small shrimp (or 4 [4 1/2-oz.] cans shrimp, drained) and 2 (9-oz.) pkgs. frozen artichoke hearts, prepared according to directions (or 1 [14-oz.] can artichoke hearts, drained).
Cook 1 1/2 cups quick-cooking rice according to directions and add to shrimp mixture, along with 1/2 cup sliced scallions and 1/2 cup bottled garlic French dressing.
Toss to mix well.
Chill 30 minutes.
Serve garnished with watercress.