Gingered Rice Shrimp Salad
“Rice to the Rescue!” Recipe Contest Winner - Corinne Portteus
Yield: Makes 6 servings.
3 cups cooked medium grain rice
2 cups frozen peeled, deveined cooked shrimp, thawed
1 cup (cut in half) snow peas, blanched
1/2 cup thinly sliced green onions
1/2 cup julienned red bell pepper strips
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup peanut oil
3/4 cup oriental-flavored dressing
Combine rice, shrimp, snow peas, green onion, bell pepper, salt and pepper in a large bowl. Add oil and toss until mixture is evenly coated. Drizzle dressing over salad and toss gently.
Total Fat 16g
Total Carbohydrate 31g
Dietary Fiber 1g