Shrimp Rice Salad

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 4

Ingredients

Ingredients

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

Directions

  • 1 Toss all ingredients except lettuce.
  • 2 Cover and refrigerate 30 minutes to blend flavors. Serve on lettuce.

Notes










Tips

Expert Tips

Don't store tomatoes in the refrigerator. Cold temperatures ruin the flavor and make the flesh pulpy.

Experiment a little bit with this salad by using 3 cups of cooked couscous instead of rice.

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
345
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2g,
2%
),
Cholesterol
170mg
170%;
Sodium
450mg
450%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
),
Protein
22g
22%
;
% Daily Value*:
Iron
28%;
Exchanges:
2 Starch; 2 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.