Shrimp And Rice Salad Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Medium shrimp1 Pound, cooked and peeled
 Cooked basmati rice3 Cup (48 tbs)
 Chopped seeded tomato2 Cup (32 tbs)
 Chopped green bell pepper1 Cup (16 tbs)
 Medium pitted ripe olives1⁄2 Cup (8 tbs), halved
 Fresh lemon juice1⁄3 Cup (5.33 tbs)
 Chopped fresh dill2 Tablespoon
 Olive oil2 Tablespoon
 Salt1 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Garlic2 Clove (10 gm), minced
 Bottled minced garlic2 Teaspoon
 Crumbled feta cheese2 Ounce (1/2 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 2008 Calories from Fat 623

% Daily Value*

Total Fat 72 g111.4%

Saturated Fat 14.8 g73.9%

Trans Fat 0 g

Cholesterol 739.9 mg

Sodium 4185.9 mg174.4%

Total Carbohydrates 216 g72%

Dietary Fiber 10.7 g42.6%

Sugars 17.5 g

Protein 123 g246%

Vitamin A 137.8% Vitamin C 387.9%

Calcium 73.5% Iron 125.8%

*Based on a 2000 Calorie diet

Directions

1. Combine first 5 ingredients in a large bowl, toss well. Combine lemon juice and next 5 ingredients, stir well with a whisk. Pour dressing over rice mixture, add cheese, tossing gently to coat. Cover and chill at least 2 hours
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