Melrose Salad

2 c. uncooked brown rice
1 1/2 c. tomatoes, diced small
1 1/2 c. avocadoes, diced small
1 1/2 c. vinaigrette, divided
12 c. mixed greens
18 shrimp, peeled, deveined & grilled
1 avocado sliced

1. Cook rice according to package.
2. Toss rice, tomatoes, avocados, & 3/4 c. vinagrette. Refrigerate.
3. Prepare serving plates:
mixed greens w/ 2 T. vinagrette plus 7 oz. rice salad, add 3 grilled shrimp & garnish with
avocado.

** I haven't figured out the calories, fat or points yet but I would use the South Beach Balsamic Vinagrette and probably cut back on the amounts of it.