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Duckie ®
 
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Default Jambalaya Salad with Greens

Jambalaya Salad with Greens

Ingredients
2 cups long grain rice
4 cups water
1/8 teaspoon salt
1/2 pound cooked andouille sausage or other cooked, smoked sausage
1 tablespoon olive oil
2 cups chopped onion
1/3 cup olive oil
2 teaspoons finely shredded orange peel
1/3 cup orange juice
1/4 cup lemon juice
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
4 cloves garlic, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon pepper
1 pound cooked and peeled crawfish tails or cooked, peeled, and
deveined shrimp
2 medium tomatoes, chopped (about 1-1/3 cups)
1-1/2 cups chopped green, red, and/or yellow sweet pepper
1/2 cup snipped parsley
8 cups mixed salad greens (such as Swiss chard, kale, mustard greens,
arugula, and/or leaf lettuce)

Directions
1. In a large saucepan combine rice, water, and salt. Bring to
boiling;
reduce heat. Cover and simmer for 15 minutes. Remove from heat; rinse
rice well with cool water. Drain and set aside.

2. Bias-slice sausage into 1/2-inch pieces. In a large skillet brown
sausage over medium-high heat for 2 to 3 minutes. Drain off fat.
Remove
sausage from skillet. Add the 1 tablespoon olive oil to skillet; cook
onion in hot oil until tender, stirring occasionally.

3. Meanwhile, for Citrus-Pepper Dressing, in a screw-top jar combine
the
1/3 cup olive oil, orange peel, orange juice, lemon juice, thyme,
garlic, salt, ground red pepper, and black pepper. Cover and shake
dressing well. Use immediately or chill. Shake again before using.

4. In a very large bowl combine rice, sausage, onion, cooked crawfish
tails or shrimp, tomato, sweet pepper, and parsley. Add the
Citrus-Pepper Dressing; toss well. Cover and chill for 4 to 24 hours.
5. To serve, arrange greens on a large platter; top with the chilled
seafood mixture. Makes 16 to 20 side-dish servings.


Nutrition facts per serving:
calories: 237
total fat: 11g
saturated fat: 2g
cholesterol: 49mg
sodium: 341mg
carbohydrate: 25g
fiber: 1g
protein: 11g
vitamin A: 8%
vitamin C: 57%
calcium: 4%
iron: 14%
_______________________________________

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