One afternoon in the summer of 2014, I stopped in at the Zoar Valley Inn with a friend of mine for lunch. On the “Specials” board was listed a “Jambalaya Salad” & since I love any kind of salad & would always try anything new, I ordered it. I fell in love with it with my first taste & the next time I stopped in, I asked the cook for the recipe. She gladly gave it to me; she said that I was the only person who liked it!
The recipe she gave me came from http://www.recipesource.com/ethnic/americas/cajun/02/rec0273.html. I have to say that Recipesource is one of my favorite recipe websites & I have gotten lots of great recipes from here.
Being New Year’s Eve, I wanted to make something special for the evening that mixed the special foods I wanted to eat (ham, shrimp, something green), but was still light & economical. Jambalaya Salad is perfect for this. It’s also easy to add or delete ingredients as desired. I added pepperoni to the mix this time but I have added cooked polish sausage, medium or large shrimp, or chunked crab meat.
2 cups cooked rice
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped red onion
1/2 cup ham, chopped
6 ounces salad shrimp
3/4 cup Italian salad dressing
6 slices bacon, cooked to crumbly
Combine all ingredients except bacon. Chill at least 30 minutes. Crumble bacon over the salad just before serving. Serves at least 4 people.
Put the cooked rice into a bowl to cool before adding any of the other ingredients. Sometimes I set it out on my porch to “hurry up” the cooling process.
While the rice is cooling, chop up the vegies & the meats & mix them in a bowl.
When the rice is cool, mix in the vegies, the meats, the shrimp, the salad dressing & the seasonings. Cover & chill.
Just before serving, crumble the bacon on top. A few drops of hot sauce is fabulous too!!