Shrimp & Rice Salad
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | small |
onions
chopped fine |
|
| 1 | cup |
mushrooms
sliced |
|
| 2 | cups |
rice
cooked |
|
| 1 | cup |
green peas
cooked |
|
| 1 | small |
sweet red bell peppers
seeded and cut into thin strips |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ¼ | pound |
ham
cut into strips |
|
| 1 | pound |
shrimp
shelled and deveined, cooked |
|
| 1 | x |
salad dressing, french
to taste |
* |
| 1 | head |
lettuce
shredded |
*
|
| 1 | each |
tomatoes
sliced |
|
| 1 | each |
cucumbers
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 2 | small |
onions
chopped fine |
|
| 237 | ml |
mushrooms
sliced |
|
| 473 | ml |
rice
cooked |
|
| 237 | ml |
green peas
cooked |
|
| 1 | small |
sweet red bell peppers
seeded and cut into thin strips |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 113.4 | g |
ham
cut into strips |
|
| 453.6 | g |
shrimp
shelled and deveined, cooked |
|
| 1 | x |
salad dressing, french
to taste |
* |
| 1 | head |
lettuce
shredded |
*
|
| 1 | each |
tomatoes
sliced |
|
| 1 | each |
cucumbers
sliced |
|
Directions
Melt butter in frying pan until onions are slightly browned. Remove from pan.
Sauté mushrooms in same pan for 3 minutes, adding more butter if needed.
In bowl, combine onions, mushrooms and any pan juices with rice.
Add the peas, red peppers, parsley, ham, and shrimp, saving a few shrimp for garnish.
Mix lightly and add enough french dressing to moisten.
Arrange rice mixture in ring on serving dish.
Surround with ⅔ of the shredded lettuce.
Alternate slices of tomato and cucumber on lettuce.
Place remaining lettuce in center of ring.
Top with reserved shrimp.
