Red White And Green Salad Recipe
Over the years I have mastered the art of making red white and green salad which I was taught by my family elders. Use the freshest of shrimp available to get a delicious red white and green salad. Red white and green salad goes perfectly as side dish. Try it and if you adore this red white and green salad, then tell your friends about it.
Ingredients
2 tablespoons olive or vegetable oil
1 medium-size yellow onion, finely chopped
2 cups long-grain white rice
3 cups Basic Chicken Stock or canned chicken broth
1/2 teaspoon each salt and black pepper
1 pound large shrimp, shelled and deveined, or sea scallops, halved
1 jar (7 ounces) roasted red peppers, drained and coarsely chopped
4 scallions, including tops, finely chopped
1 package (10 ounces) frozen green peas, thawed and drained
For the dressing:
3 tablespoons lemon juice
2 tablespoons balsamic or red wine vinegar
1 teaspoon Dijon mustard, or to taste
1/4 cup olive or vegetable oil
1/4 cup snipped fresh dill or 1/2 teaspoon dill weed
Directions
Heat the oil for 1 minute in a medium-size saucepan over moderate heat.
Add the onion and saute for 1 to 2 minutes or until slightly softened.
Stir in the rice, then add the stock, salt, and black pepper.
Bring to a boil, then adjust the heat so that the mixture bubbles gently.
Cover and simmer for 10 minutes.
Place the shrimp on top of the rice, cover, and simmer for 10 minutes.
Stir in the roasted red peppers, scallions, and peas, cover, and cook for 2 minutes.
Remove from the heat and let stand, covered, for 5 minutes.
For the dressing: In a small bowl, whisk the lemon juice with the vinegar and mustard until smooth.
Add the oil in a fine stream, whisking vigorously, then stir in the dill.
Transfer the shrimp mixture to a large bowl, pour the dressing over all, and toss well.
Add the onion and saute for 1 to 2 minutes or until slightly softened.
Stir in the rice, then add the stock, salt, and black pepper.
Bring to a boil, then adjust the heat so that the mixture bubbles gently.
Cover and simmer for 10 minutes.
Place the shrimp on top of the rice, cover, and simmer for 10 minutes.
Stir in the roasted red peppers, scallions, and peas, cover, and cook for 2 minutes.
Remove from the heat and let stand, covered, for 5 minutes.
For the dressing: In a small bowl, whisk the lemon juice with the vinegar and mustard until smooth.
Add the oil in a fine stream, whisking vigorously, then stir in the dill.
Transfer the shrimp mixture to a large bowl, pour the dressing over all, and toss well.
