1. Cook rice per instructions on box, drain. 2. Add 1/2 cup of French Dressing (See Below), onion, three (3) of the eggs - diced, pickles, and the shrimp. Salt and pepper to taste. Gently mix so all ingredients are coated with the dressing; chill. 3. On a chilled, large serving platter arrange the Romaine lettuce leaves, sprinkle with the shredded cabbage and carrots. (Reserve a couple tablespoons of the cabbage and carrots for garnish.). 4. Use an icecream scoop to place a scoop of the egg mixture on each lettuce leaf. 5. Grate the remaining egg whites and yolks SEPARATELY. Sprinkle over the salad. 6. Mix the remaining 1/2 cup of French Dressing with tomato sauce, capers and scallions; drizzle over the salad. Garnish with reserved shredded cabbage and carrots, and the chopped olives. 7. Keep chilled until ready to serve. Refrigerate leftovers. 8. French Dressing:. 9. Add all the ingredients into a sealable container, shake thoroughly. Remove garlic before serving. Refrigerate leftover dressing. ---------------------------------------------------------------------------
Nutrition
Ingredients
