| SHRIMP AND RICE SALAD 4 cups cooked rice 1 can (16 oz.) bean sprouts, drained ½ cup celery, sliced thin diagonally ¼ cup green pepper, diced ¼ inch pieces ½ cup pimentos, diced ¼ inch pieces 1 can (5 oz.) water chestnuts, sliced thin 1 ½ pounds shrimp, cleaned and cooked 2 green onions, sliced thin ½ cup Italian dressing ¼ cup soy sauce Combine all ingredients except Italian dressing and soy sauce in a large bowl. Fluff together with a fork. Mix soy sauce with dressing and pour over salad mixture. Toss well, chill and serve. |