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Shrimp And Rice Salad

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Ingredients
  Medium shrimp 1 Pound, cooked and peeled
  Cooked basmati rice 3 Cup (48 tbs)
  Chopped seeded tomato 2 Cup (32 tbs)
  Chopped green bell pepper 1 Cup (16 tbs)
  Medium pitted ripe olives 1⁄2 Cup (8 tbs), halved
  Fresh lemon juice 1⁄3 Cup (5.33 tbs)
  Chopped fresh dill 2 Tablespoon
  Olive oil 2 Tablespoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Bottled minced garlic 2 Teaspoon
  Crumbled feta cheese 2 Ounce (1/2 Cup)
Directions

1. Combine first 5 ingredients in a large bowl, toss well. Combine lemon juice and next 5 ingredients, stir well with a whisk. Pour dressing over rice mixture, add cheese, tossing gently to coat. Cover and chill at least 2 hours

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Shrimp

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2008 Calories from Fat 623

% Daily Value*

Total Fat 72 g111.4%

Saturated Fat 14.8 g73.9%

Trans Fat 0 g

Cholesterol 739.9 mg246.6%

Sodium 4185.9 mg174.4%

Total Carbohydrates 216 g72%

Dietary Fiber 10.7 g42.6%

Sugars 17.5 g

Protein 123 g246%

Vitamin A 137.8% Vitamin C 387.9%

Calcium 73.5% Iron 125.8%

*Based on a 2000 Calorie diet

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Shrimp And Rice Salad Recipe