Shrimp And Plum Salad

• 2/3 cup uncooked brown rice
• 1-1/3 cups water
• 1 pound cooked medium shrimp, peeled and deveined
• 2 large fresh plums, sliced
• 1/2 cup chopped peeled cucumber
• 2 tablespoons minced fresh cilantro
• 1 green onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 3 tablespoons rice vinegar
• 3 tablespoons canola oil
• 2 teaspoons honey
• 1/2 teaspoon ground mustard
• 1/2 teaspoon minced fresh gingerroot
• 1/2 teaspoon Thai chili sauce
• 1 garlic clove, minced
• 4 cups spring mix salad greens

1. In a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.
2. Stir in the shrimp, plums, cucumber, cilantro, onion and jalapeno. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard, ginger, chili sauce and garlic; shake well. Pour over shrimp mixture and toss to coat. Serve over salad greens.

brown rice, water, shrimp, fresh plums, cucumber, fresh cilantro, green onion, pepper, rice vinegar, canola oil, honey, ground mustard, fresh gingerroot, chili sauce, garlic, spring mix salad greens

Taken from www.tasteofhome.com/recipes/shrimp-and-plum-salad/ (may not work)