Colorful Shrimp Rice Salad

Enjoy this stress free shrimp and rice salad- dinner ready in 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 10
 

Ingredients

SALAD

6
cups cooked rice (cooked as directed on package, omitting margarine and salt)
2
lb. shelled deveined cooked medium shrimp
2
lb. fresh asparagus spears, cooked, cut into 1-inch pieces (5 cups)
1
large yellow or red bell pepper, chopped
1/2
cup chopped fresh basil

DRESSING

1/4
cup oil
1/4
cup white wine vinegar
1
tablespoon grated orange peel
1/4
cup orange juice
1/4
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large serving bowl, combine all salad ingredients; mix well.
  • 2 In small jar with tight-fitting lid, combine all dressing ingredients; shake until well blended.
  • 3 About 15 minutes before serving, pour dressing over salad; toss gently. Serve immediately, or cover and refrigerate until serving time. If desired, garnish with orange slices.
  • 1 In large serving bowl, combine all salad ingredients; mix well.
  • 2 In small jar with tight-fitting lid, combine all dressing ingredients; shake until well blended.
  • 3 About 15 minutes before serving, pour dressing over salad; toss gently. Serve immediately, or cover and refrigerate until serving time. If desired, garnish with orange slices.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 2/3 Cups
Calories
280
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Cholesterol
175mg
175%;
Sodium
270mg
270%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
50%;
Calcium
6%;
Iron
25%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.