Ya Ya Jambo Salad
Serves 16-20, make 8 to 24 hours ahead and arrange on bed of greens at the last minute.

2 cups long grain rice
4 cups water
1/8 teaspoon salt
1/2 pound cooked andouille sausage
1 tablespoon olive oil
2 cups chopped onion
1 pound cooked and peeled crawfish tails or cooked, shrimp, shelled and deveined
2 tomatoes, chopped (about 1-1/3 cups)
1 1/2 cups chopped green, red, and yellow bell pepper
1/2 cup fresh parsley, minced
Citrus-Pepper Dressing
8 cups mixed salad greens
In a large saucepan combine rice, water, and salt. Bring to boiling;
reduce heat. Cover and simmer for 15 minutes. Remove from heat; rinse
rice well with cool water. Drain and set aside.
Slice sausage into ½ inch pieces; brown in a large skillet;
drain off fat; remove sausage from skillet. Add the oil to skillet; cook onion in
hot oil till tender, stirring occasionally.
In a very large bowl combine rice, sausage, onion, cooked crawfish
tails or shrimp, tomato, sweet pepper, and parsley. Add the
Citrus-Pepper Dressing; toss well. Cover and chill for 4 to 24 hours.
To serve, arrange greens on a large platter; top with the chilled seafood mixture.

Citrus-Pepper Dressing
1/3 cup olive oil;
2 teaspoons finely shredded orange peel
1/3 cup orange juice
1/4 cup lemon juice
1 tablespoon snipped fresh thyme
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon black pepper.
In a screw-top jar combine all ingredients; cover and shake dressing well. Use immediately or chill.
Shake again before using.
Make-Ahead Tip: Prepare salad but do not add greens. Cover and chill for
4 to 24 hours. Serve over greens.