Joyce's Epicurean Salad
Ingredients
1 cup
Kowalski's Wild Rice
4 cups
chicken broth
2 cups
Curry Dip
¼ cup
no-pulp orange juice
2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Juice Case)
3 cups (about 1 lb.)
cooked baby shrimp
10 oz.
shredded imitation crabmeat
1 ½ cups (about 6 oz.)
frozen peas, thawed
¾ cup
finely diced celery
½ cup
thinly sliced green onion
- chopped fresh Italian parsley, for garnish
Directions
- Cook rice in chicken broth according to pkg. directions
- Refrigerate cooked rice until cold.
- In an extra-large mixing bowl, whisk curry dip with juices.
- Add chilled rice, shrimp, crab, peas, celery and onion; toss to combine.
- Garnished with parsley and serve immediately (or store in the refrigerator, covered, for up to 3 days).
