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Ingredients:
- 8 ounces cooked shrimp
- 1 can (5 1/2 to 7 ounces) white tuna, drained
- 3 cups cooked rice, cooled
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped sweet pickles
- 1 1/2 cups thinly sliced celery
- 1/4 cup diced pimientos
- 3 hard cooked eggs, chopped
- 1 tablespoon lemon juice
- 1 cup mayonnaise
- salt and pepper, to taste
- salad greens and tomato wedges
Preparation:
Combine shrimp, tuna, rice, onion, chopped pickle, celery, pimiento, eggs, lemon juice, and mayonnaise; toss lightly to combine. Season to taste. Chill. Serve
on salad greens and garnish with tomato wedges.
Serves 6.
Serves 6.
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