Jambalaya Salad - cooking recipe

Ingredients

2 cups cooked white rice
6 ounces cooked baby shrimp
1/2 cup cubed ham
6 slices bacon
1/2 cup chopped green bell pepper
1/2 cup sliced celery
1/4 cup chopped onion
1 cup chopped fresh tomato
3/4 cup Italian salad dressing
1 teaspoon dried thyme
1/4 teaspoon chili powder
1 garlic clove, minced
1/4 teaspoon salt

Preparation

Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain, crumble and set aside.
In a large bowl, combine the rice, shrimp, ham, bacon, bell pepper, celery, onion and tomatoes; mix together.
Prepare the dressing by whisking together the salad dressing, thyme, chili powder, garlic and salt.
Pour over rice mixture; mix well and refrigerate until chilled.