Shrimp & Rice Salad
Created by KittenCal on April 2, 2012
- Servings: 4
- Prep Time: 1h
- Cook Time: 0m
- Recipe #5103
Ingredients
- 1 cup uncooked long grain rice (white or brown)
- 1/4 cup white wine vinegar
- 1/4 cup oil
- 2 teaspoons dried dill weed
- 1/2 teaspoon seasoned salt, or to taste
- 2 to 3 teaspoons prepared mustard
- 1 green onion, finely chopped
- 1/2 pound ooked shrimp, shelled and devined, thawed if frozen
- 1/2 pound sugar snap peas, blanched
How to Make
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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.
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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.
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Step 3: Place onto serving plates and squeeze some fresh lemon juice over each salad. Serve immediately.
Nutritional Facts
- 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