Shrimp Rice Salad
"I enjoy this salad because it's so easy to prepare," enthuses Joyce Pappert of Mars, Pennsylvania. "It's nice to take luncheons or bridal showers...and it makes a refreshing meal on a hot day. My husband isn't a big fan of seafood, so I often make it with chicken, which is just as tasty."8 ServingsPrep: 15 min. + chilling
Ingredients
- 1 pound cooked medium shrimp, peeled and deveined
- 1 package (10 ounces) frozen peas, thawed
- 3 cups cooked rice
- 1-1/2 cups chopped celery
- 1/4 cup chopped onion
- 1/2 cup vegetable oil
- 3 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons curry powder
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- Leaf lettuce
- Cherry tomatoes, optional
Directions
- In a bowl, combine the first five ingredients; toss gently. In a jar
- with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy
- sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover
- and refrigerate for several hours or overnight. Serve on lettuce;
- garnish with tomatoes if desired. Yield: 8 servings
Nutrition Facts: 1 serving (1 cup) equals 307 calories, 15 g fat (2 g saturated fat), 86 mg cholesterol, 408 mg sodium, 27 g carbohydrate, 3 g fiber, 16 g protein.