Salad, Shrimp and Rice Salad Florentine

By Floridaberry

Ingredients

• 1 cup long-grain rice
• 3/4 pound fresh large shrimp, cooked, peeled, deveined and halved
• 1 (8-ounce) bottle wine-flavored vinaigrette dressing (or make your own)
• 1 tablespoon teriyaki sauce
• 1 teaspoon sugar
• 2 ups thin strips fresh spinach
• 1/2 cup celery, sliced
• 1/2 cup whole green onions, sliced
• 1/3 cup crisp-cooked bacon, crumbled
• 1 (8-ounce) can sliced water chestnuts, drained

Preparation

Step 1

Day before, or early in the day: Cook rice as package directs. Place hot rice and shrimp in large bowl; cool slightly. Combine vinaigrette, teriyaki and sugar; stir into warm rice. Cover; chill.

Just before serving: Fold remaining ingredients into rice mixture; serve 6 to 8 servings
Tip: This beautiful salad makes a refreshing main dish for a summer supper or luncheon. For faster preparation, use pre-washed, packaged fresh spinach.

Made Christmas 2004. Everyone liked this!!