Cauliflower and Shrimp Salad

Recipe by Auntie Jan
READY IN: 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    head cauliflower, cut in to bite-sized pieces
  • 1
    large cucumber, peeled, seeded and diced
  • 1
    lb cooked baby shrimp
  • 1
    cup sliced pimento stuffed olive
  • 4
    cups cooked white rice, cooled (start with 2 cups uncooked)
  • 1 12 - 2
    cups mayonnaise (Bestfoods or Helmans)
  • hot pepper sauce (Tabasco)
  • salt and pepper
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DIRECTIONS

  • Mix all ingredients and chill.
  • Best served within a day, or two at the most- rice starts to dry out and other ingredients begin to get watery.
  • Sometimes you can add more mayo and that will make it last a bit longer.
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