Italian Shrimp Salad - cooking recipe

Ingredients

1 c. uncooked rice
1 c. Italian dressing
1 1/2 c. water
1 c. frozen green peas
4 oz. fresh or canned mushrooms, sliced
5 to 6 scallions, chopped
1 (8 oz.) can sliced water chestnuts
1/2 c. sliced green olives
1/2 c. sliced black olives
1 (13 oz.) can artichoke hearts, drained and chopped
1/2 c. mayonnaise
1 to 2 lb. shrimp (may substitute chicken)

Preparation

In medium saucepan, cook rice with water and Italian dressing until done. Refrigerate in a large bowl until cool.
Fold in peas, mushrooms, scallions, water chestnuts, olives, artichokes and mayonnaise.
Chill at least 24 hours.
Gently stir in shrimp or chicken.
Yields 6 to 8 servings.