This salad is a palate-pleasing combination of shrimp, rice, blackeyed peas, mango and vegetables in a coconut dressing. Rice is a staple of Mexican cuisine and is used in many ways. This recipe combines it with Ortega Diced Green Chilies to make a satisfying and nutritious salad. Before serving, chopped spinach, diced oranges, and slivers of red onion are stirred in. This is a quick and easy version of an all time favorite.
Instant rice is cooked with scrambed eggs, soy sauce, ginger and green onions.
Water chestnuts and celery add a bit of crunch. If you 're careful about the amount of dressing you stir in, this salad can be chilled and un-molded onto a plate. Especially after chilling. Lots of other good touches too - sliced radishes, diced cauliflower and peas. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves.