Pear and Rice Vinaigrette Salad
*Ingredients*
2/3 cups rice
1 jar (6 oz) marinated artichoke hearts,
halved, drained - reserve liquid
12 oz small cooked shrimp - reserve 8 to
10 whole shrimp for garnish
2 Anjou or Bosc Pears, cored and diced
1/4 cup cubed Monterey Jack cheese
3 tbs sliced green onions
2 tsp lime juice
radish slices for garnish
Pear wedges for garnish
Vegetable oil
Reserved artichoke liquid from above
1 tbs lime juice
1 tbs crushed dill weed - fresh
*Preparation*
Cook rice according to package directions until just tender.
To make Lime Vinaigrette Dressing - Add vegetable oil to reserved artichoke liquid to equal 3 tbs. Stir in 1 tbs each lime juice and vinegar and a dash of crushed dill weed.
Combine hot rice, shrimp and 1/4 cup Lime Vinaigrette Dressing; let stand until cool. Combine pears, artichoke, cheese, green onions and lime juice with rice mixture; toss gently.
Place rice mixture in deep 1 1/2 quart mold or bowl, such as a small mixer bowl. Refrigerate several hours or until thoroughly chilled.
Unmold onto serving platter. Garnish
top with reserved shrimp and radish slices. Garnish platter with
pear wedges and radish roses.
Serves: about 6 servings