« Back to Recipe Page
Shrimp Rice Salad
cups cold cooked rice
cup pitted ripe olives, cut in half
cup zesty Italian dressing
medium green onions, sliced (1/4 cup)
medium tomatoes, chopped (1 1/2 cups)
pound cooked peeled deveined medium shrimp, thawed if frozen
Toss all ingredients except lettuce.
Cover and refrigerate 30 minutes to blend flavors. Serve on lettuce.
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.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 2 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2017 ®/TM General Mills All Rights Reserved