Wild rice shrimp salad

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

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