Yogurt Dressed Luncheon Salad

Servings: 4


2 cans (4 1/2 ounces each) shrimp, rinsed and drained
1 small head cauliflower
1 cup cooked long grain rice
1/3 cup finely chopped green pepper
1/3 cup finely chopped celery
1 small onion, minced
10 pimento-stuffed green olives, thinly sliced
4 drops hot pepper sauce
1 cup lemon yogurt

Cooking Directions:

Place shrimp in medium bowl. Cut cauliflower buds off each floret. Mince into small pieces. Add to shrimp. Mix in rice, green pepper, celery, onion, green olives and Tabasco sauce. Toss together. Fold yogurt into salad. Refrigerate 1 hour before serving. Spoon over lettuce or tomato slices.

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