Shrimp and Rice Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 253.0
- Total Fat: 14.5 g
- Cholesterol: 110.5 mg
- Sodium: 468.2 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.0 g
- Protein: 13.9 g
View full nutritional breakdown of Shrimp and Rice Salad calories by ingredient
Introduction
This simple salad recipe is easy to make, especially if you keep the ingredients on hand= frozen shrimp and frozen sugar snap peas work well. This simple salad recipe is easy to make, especially if you keep the ingredients on hand= frozen shrimp and frozen sugar snap peas work well.Number of Servings: 4
Ingredients
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1 cup long grain rice
1/4 cup wihite wine vinegar
1/4 cup oil
2 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp pepper
1 Tbsp mustard
1/4 cup chopped green ions
1/2 lb. cooked shrimp, shelled and devined, thawed if frozen
1/2 lb sugar snap peas, blanched
Directions
Cook rice as directed on package. Meanwhile, combine vinegar, oil, dill weed, salt, pepper and mustard and mix well. Pour 2 Tbsp of this dressing over the hot rice and toss gently. Cover rice and refrigerate 1 hour or until cold.
In medium bowl, combine rice, green olnions, shrimp, pea pods and remaining dressing; toss gently to combine. Place onto serving plates and squeeze some fresh lemon juice over each salad. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user SBALVIS1.
In medium bowl, combine rice, green olnions, shrimp, pea pods and remaining dressing; toss gently to combine. Place onto serving plates and squeeze some fresh lemon juice over each salad. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user SBALVIS1.
Member Ratings For This Recipe
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