Shrimp Rice Salad

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

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

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.

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 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.