Shrimp & Rice Salad
Recipe: #5103
April 02, 2012
Categories: Salads, Baby Shower, Birthday, Brunch, Fathers Day, July 4th Mothers Day, Potluck, No Eggs, more
"This simple salad recipe is easy to make, frozen shrimp and frozen sugar snap peas work well just make sure to paper-towel them dry after thawing"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (219.2 g)
- Calories 685.2
- Total Fat - 45.7 g
- Saturated Fat - 4.5 g
- Cholesterol - 71.4 mg
- Sodium - 371.4 mg
- Total Carbohydrate - 49.9 g
- Dietary Fiber - 7.9 g
- Sugars - 4.2 g
- Protein - 24 g
- Calcium - 192.9 mg
- Iron - 3.1 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook rice as directed on package. Meanwhile, combine vinegar, oil, dill weed, salt and mustard; mix well. Pour 2 tablespoons of this dressing over the hot rice and toss gently. Cover rice and refrigerate 1 hour or more or until cold.
Step 2
In medium bowl combine the cooked cooled rice with green onions, 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. 4 servings.
Step 3
Place onto serving plates and squeeze some fresh lemon juice over each salad. Serve immediately.
Tips
No special items needed.
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