Shrimp and Rice Salad

Serve this on individual plates on top lettuce leaves, garnish plates with quartered tomatoes, a couple of whole shrimp and a few whole olives. This is wonderful for a summertime (or any season) luncheon. Double or even triple the recipe to serve your guests. This should be made a few hours in advance and chilled to blend flavors. Prep time includes chilling time.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 1 1⁄2 cups cooked rice
• 2  cups shrimp, cooked and peeled (can leave whole or cut in half)
•  salt and pepper
• 1 1⁄2 tablespoons fresh lemon juice (or to taste)
• 1 1⁄2 cups cauliflower florets, washed and uncooked
• 1⁄4 cup green onion, finely chopped
•  green olives, chopped (any amount desired)
• 1  small green bell pepper, chopped
• 1  cup mayonnaise
• 3  tablespoons  French dressing

Directions

1. In a small bowl whisk together the mayo and French dressing (adjusting the French dressing to taste).
2. In a large bowl mix together ALL ingredients with the dressing, adjusting salt and pepper to taste.
3. Cover and chill for several hours before serving to blend flavors.