Shrimp And Rice Salad
|Yellow onion/White onion||1 Medium, chop|
|Apple cider vinegar||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon|
|Scallion||3 , chopped white and green parts|
|Mayonnaise||1⁄2 Cup (8 tbs) (full fat)|
|Plain yogurt||1⁄2 Cup (8 tbs) (full fat)|
|Salt and pepper||To Taste|
|Cooked, peeled and deveined shrimp||1 Pound, chopped|
|Hardboiled eggs||4 , peeled and chopped|
|Cooked white rice||3 Cup (48 tbs) (or any type you like)|
1. In a small bowl, combine chopped onion, vinegar and vegetable oil. Set aside for 10 minutes to marinade.
2. For dressing, in a large bowl combine scallions, mayonnaise, yogurt, salt and pepper. Mix well. Save some scallion for garnish later.
3. Then add chopped shrimp, eggs, rice and drained marinated onion. Mix to combine.
4. Garnish with chopped scallions and serve immediately.
Always add salt and pepper to the dressing so that it mixes well.
You can use store bough pickled onion, if desired.
Serve on roasted seasoned seaweed to give it a Japanese twist.
Calories 349 Calories from Fat 185
% Daily Value*
Total Fat 21 g31.8%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 243.1 mg81%
Sodium 273.9 mg11.4%
Total Carbohydrates 21 g7.1%
Dietary Fiber 0.57 g2.3%
Sugars 1.1 g
Protein 18 g35.3%
Vitamin A 7.3% Vitamin C 4%
Calcium 5.9% Iron 17.6%
*Based on a 2000 Calorie diet