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Name: Spinach, Wild Rice And Shrimp Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Celery stalks; sliced; 4 c Water; 1/2 ts Dried tarragon; 3 c Fresh spinach leaves;; 1 cn Sliced water chestnuts;; 1/2 ts Dried basil; 1/2 lb Cooked medium shrimp; 2 tb Red wine vinegar; 1/4 ts Dry mustard; 1 Red bell pepper; 1/2 c olive oil; 1 c Wild rice; ; (8-ounce); 2/3 c Green Onions chopped

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INGREDIENTS

2 Celery stalks; sliced
4 c Water
1/2 ts Dried tarragon
3 c Fresh spinach leaves;
1 cn Sliced water chestnuts;
1/2 ts Dried basil
1/2 lb Cooked medium shrimp
2 tb Red wine vinegar
1/4 ts Dry mustard
1 Red bell pepper
1/2 c olive oil
1 c Wild rice
; (8-ounce)
2/3 c Green Onions ; chopped

Servings

INSTRUCTIONS

Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool. Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper. Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl. Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.) Serves 6. Bon Appetit June 1994

NOTES

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Spinach, Wild Rice And Shrimp Salad

2 Celery stalks; sliced
4 c Water
1/2 ts Dried tarragon
3 c Fresh spinach leaves;
1 cn Sliced water chestnuts;
1/2 ts Dried basil
1/2 lb Cooked medium shrimp
2 tb Red wine vinegar
1/4 ts Dry mustard
1 Red bell pepper
1/2 c olive oil
1 c Wild rice
 ; (8-ounce)
2/3 c Green Onions chopped

Combine water and rice in heavy medium saucepan. Season lightly with salt  and bring to boil. Reduce heat to low; cover and cook until rice is tender,  about 40 minutes. Drain and cool.    Meanwhile, char red bell pepper over gas flame or under broiler until  blackened on all sides. Place in paper bag and let stand 10 minutes. Peel,  seed and chop bell pepper.    Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery  and green onions in large bowl.    Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive  oil. Add basil and tarragon. Season dressing to taste with salt and pepper.  Add dressing to salad and toss to coat. (Can be prepared up to 4 hours  ahead. Cover and refrigerate.)    Serves 6.    Bon Appetit June 1994

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Nutrition

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Serving Size: 1 Serving (1183g)
Recipe Makes: 1 servings

Calories: 1112
Calories from Fat: 273 (25%)

Amt Per Serving		% DV

	Total Fat 30.4g	41 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 20.4g
	Polyunsanturated Fat 4.6g
Cholesterol 0mg		0 %
Sodium 48.4mg		2 %
Potassium 1406.8mg		37 %
Total Carbohydrate 179.7g		53 %
	Dietary Fiber 18.1g	72 %
	Sugars, other 161.6g
Protein 35.6g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1112

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