Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cauliflower Shrimp Salad
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups shrimp, cooked, peeled, and deveined
1 1/2 cup cooked rice, cooled
1 cup raw cauliflower florets
1/3 cup chopped green bell pepper
2 tablespoons finely chopped onion
12 pimiento-stuffed olives, sliced
1/2 cup mayonnaise
2 tablespoons lemon juice
1 dash hot sauce
salt and black pepper, to taste
lettuce leaves
directions
In a bowl, toss together the shrimp, cooked rice, cauliflower, bell pepper, onion, olives, mayonnaise, lemon juice, and hot sauce. Season to taste with salt and pepper.
Cover the bowl with plastic wrap and place in the refrigerator until chilled (about an hour).
Serve the salad on lettuce-lined salad plates.
nutrition data
Nutritional data has not been calculated yet.
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