☀☀ ☀☀ Joyce's Epicurean Salad☀☀ ☀☀

SERVES 12 FACEBOOKPINTERESTTWITTEREMAILPRINT
INGREDIENTS
1 cup wild rice
4 cups chicken broth
2 cups Kowalski's Curry Dip
¼ cup no-pulp orange juice
2 tbsp. freshly squeezed lemon juice
3 cups (about 1 lb.) cooked baby shrimp
10 oz. shredded imitation crab meat
1 ½ cups (about 6 oz.) thawed frozen peas
¾ cup finely diced celery
½ cup thinly sliced green onion

• chopped fresh Italian parsley, for garnish
  DIRECTIONS
  Cook rice in chicken broth according to pkg. directions; refrigerate until cold. In an extra-large mixing bowl, whisk dip with juices. Add chilled rice, shrimp, crab, peas, celery and onion; toss to combine. Garnish with parsley. Store, covered, in the refrigerator for up to 3 days.