Gingered Rice Shrimp Salad
- 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.
Recipe reprinted by permission of USA Rice Federation. All rights reserved.
nutrition information per serving
320 calories; 16g total fat; 96mg cholesterol; 562mg sodium; 31g carbohydrates; 1g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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