Shrimp Rice Salad

Shrimp Rice Salad

Enjoy this stress free shrimp and rice salad that's ready in 40 minutes – a delicious meal!

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

4

servings

3
cups cold cooked rice
1/3
cup pitted ripe olives, cut in half
1/3
cup zesty Italian dressing
1/4
teaspoon pepper
4
medium green onions, sliced (1/4 cup)
2
medium tomatoes, chopped (1 1/2 cups)
3/4
pound cooked peeled deveined medium shrimp, thawed if frozen
Lettuce leaves
  1. Toss all ingredients except lettuce.
  2. Cover and refrigerate 30 minutes to blend flavors. Serve on lettuce.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
Don't store tomatoes in the refrigerator. Cold temperatures ruin the flavor and make the flesh pulpy.
Variation
Experiment a little bit with this salad by using 3 cups of cooked couscous instead of rice.
Did You Know
Rice can be placed in an airtight container or resealable plastic food-storage bag and refrigerated up to 5 days or frozen up to 6 months.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 345
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2g,),
  • Cholesterol 170mg;
  • Sodium 450mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 2g,
  • Protein 22g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Vegetable;
    • 2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.