Vegetable-Rice Medley Salad

Description
Makes 4 servings.

Ingredients

 * 2 cups cooked rice
 * 1 15-ounce can blackeye peas, drained
 * 1 cup sliced celery
 * 1 cup sliced yellow squash
 * 2 thinly sliced green onions
 * 1/3 cup mayonnaise
 * 1/3 cup sour cream
 * 2 teaspoons lemon juice
 * 1 1/2 teaspoons salt
 * 1/2 teaspoon seasoned pepper
 * 3 to 4 drops hot pepper sauce
 * green pepper strips or rings (optional)
 * 3 cups hot cooked rice
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper

Directions
Combine rice, peas, celery, squash and onions in mixing bowl.

Stir mayonnaise, sour cream, lemon juice, salt, seasoned pepper and pepper sauce together. Add to rice mixture; toss lightly. Garnish with green pepper strips or rings, if desired.