Wild rice shrimp salad
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked wild rice |
| 12 | ounces | Peeled and deveined shrimp, cooked |
| 1½ | cup | Halved cherry tomatoes |
| 1 | each | 8-oz can sliced water chestnuts, rinsed and drained |
| ½ | cup | Peas |
| ½ | cup | Sliced scallions |
| ½ | cup | Diced red onions |
| ¼ | cup | Chopped fresh dill |
| ¼ | cup | Orange juice |
| 1½ | tablespoon | White-vine vinegar |
| 1 | tablespoon | Extra virgin olive oil |
| 2 | teaspoons | Dijon mustard |
| 1 | each | Clove garlic, minced |
Directions
To make salad: In a large bowl, combine rice, shrimp, tomatoes, water chestnuts, peas, scallions, onions and dill; mix well. To make dressing: In a small bowl, combine orange juice, vinegar, oil, mustard, and garlic; mix well. Drizzle over salad and toss. Makes 3 servings. Per serving: 402 calories 5.7 g fat (13% of calories) 7.9 g dietary fiber 131 g cholesterol, 199 mg sodium From: "Updated Salads Simply Delicious", San Antonio Express News, 9/13/95 Posted by: Karin Brewer, Cooking Echo, 10/95 Submitted By KARIN BREWER On 10-03-95
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