Ingredients
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1
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cup
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Blue Ribbon® Whole Grain Brown Rice
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2
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cups
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medium shrimp, cooked
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1/2
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cup
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onion, chopped
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1/2
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cup
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red bell pepper, chopped
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1
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jalapeño pepper, seeded and finely chopped
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1
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pkg
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(10 to 12 oz.) European blend salad greens
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1/3
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cup
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light Asian vinaigrette with sesame and ginger
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1
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tsp
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orange marmalade
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|
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salt
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|
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freshly ground black pepper
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1
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large Asian pear, peeled, seeded and chopped
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1
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avocado, peeled and diced
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1
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mango, peeled, seeded and chopped
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2 1/2
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Tbsps
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fresh mint leaves, torn
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Cooking Directions
Prepare rice according to package directions; let cool.
In a large mixing bowl toss together gently the cooled cooked rice, shrimp, onion, bell pepper, jalapeno pepper and salad greens.
Whisk together the salad dressing and orange marmalade, blending well. Add salt and pepper to taste, if desired.
Add dressing, Asian pear, avocado, mango and mint to shrimp mixture just before serving, tossing gently until well blended. Divide equally among 4 serving plates.
Note – an additional jalapeno pepper may be used if a spicier salad is preferred.