Artichoke, Shrimp And Rice Salad
|Cooked small shrimp/1 can shrimp drained||1 1⁄2 Pound|
|Frozen artichoke hearts/14 ounce canned artichoke hearts drained||18 Ounce|
|Quick cooking rice||1 1⁄2 Cup (24 tbs) (Or 3 Cups Cooked Rice)|
|Sliced scallions||1⁄2 Cup (8 tbs)|
|Bottled garlic||1⁄2 Cup (8 tbs)|
|French dressing||2 Tablespoon|
Combine 1 1/2 lbs. cooked small shrimp (or 4 [4 1/2-oz.] cans shrimp, drained) and 2 (9-oz.) pkgs. frozen artichoke hearts, prepared according to directions (or 1 [14-oz.] can artichoke hearts, drained).
Cook 1 1/2 cups quick-cooking rice according to directions and add to shrimp mixture, along with 1/2 cup sliced scallions and 1/2 cup bottled garlic French dressing.
Toss to mix well.
Chill 30 minutes.
Serve garnished with watercress.
Serving size: Complete recipe
Calories 2060 Calories from Fat 189
% Daily Value*
Total Fat 21 g32.7%
Saturated Fat 3.7 g18.7%
Trans Fat 0 g
Cholesterol 1326.9 mg442.3%
Sodium 2753.5 mg114.7%
Total Carbohydrates 283 g94.2%
Dietary Fiber 15 g60%
Sugars 11.4 g
Protein 182 g363.5%
Vitamin A 127.2% Vitamin C 164.7%
Calcium 67.5% Iron 191.3%
*Based on a 2000 Calorie diet