Colorful Shrimp Rice Salad

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

  • 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
  • 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.
  • 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.
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