Jambalaya Salad
Nutrition :
268 calories,
4.6 stars -
based on 151 reviews
Yield : 6 servings
Ingredients
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1 ⅓ cups water⅔ cup uncooked long-grain white rice6 slices bacon1 (6 ounce) can tiny shrimp, drained½ cup cubed ham½ cup chopped green bell pepper½ cup sliced celery¼ cup chopped onion1 cup chopped fresh tomato¾ cup Italian-style salad dressing1 teaspoon dried thyme¼ teaspoon chili powder1 clove garlic, minced¼ teaspoon salt
Directions
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In a medium saucepan, bring water to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes.While the rice is cooking, place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown. Drain, cool, and crumble.In a large bowl, mix the cooked rice, crumbled bacon, shrimp, ham, bell pepper, celery, onion, and tomatoes.Prepare the dressing by whisking together the salad dressing, thyme, chili powder, garlic, and salt. Pour over rice mixture, and toss to coat. Cover, and chill in the refrigerator until serving.
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