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Gazpacho Rice Salad

1 Min Read
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FM Staff

Yield: 12 servings

1 qt. tomatoes, diced
3 cups cucumber, diced
1 ½ cups green bell pepper, diced
1 cup onion, finely chopped
3 cloves garlic, minced
2 lbs. shrimp, cooked, peeled and coarsely chopped.
½ can chopped flat-leaf parsley
¼ cup chopped basil leaves
2 Tbsps. minced fresh chile peppers
¼ cup fresh lime juice
¼ cup extra virgin olive oil
1 ½ tsp. kosher salt
1 tsp. ground black pepper
2 qt. cooked long grain rice, or parboiled rice
1 ½ qt. mixed baby lettuces,
optional

  1. Combine ingredients from tomatoes to rice and chill for 2 to 4 hours before serving

  2. Serve 1½ cups per person on a bed of lettuce, if desired.

Recipe by USA Rice Federation

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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Becky Schilling (editor-in-chief): [email protected]

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Tara Fitzpatrick (senior editor): [email protected]

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