Yield: 3 servings
Measure | 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 |
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