Wild Rice Seafood Salad

• 3 cups cooked wild rice
• 2 packages (5 ounces each) frozen cooked salad shrimp, thawed
• 2 cups flaked imitation crabmeat
• 1/2 cup each chopped sweet yellow, green and red peppers
• 1/2 cup chopped onion
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
• 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper

1. In a large serving bowl, combine the rice, shrimp, crab, peppers and onion.
2. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

rice, salad shrimp, imitation crabmeat, sweet yellow, onion, red wine vinegar, olive oil, fresh marjoram, tarragon, thyme, salt, pepper

Taken from www.tasteofhome.com/recipes/wild-rice-seafood-salad/ (may not work)