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Gazpacho Rice Salad
Food Management Staff
March 1, 2007
1 Min Read
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
Combine ingredients from tomatoes to rice and chill for 2 to 4 hours before serving
Serve 1½ cups per person on a bed of lettuce, if desired.
Recipe by USA Rice Federation
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