Mediterranean Shrimp and Rice Salad

Oxmoor House
4 servings (serving size: 1 1/2 cups)

Ingredients

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1/2 pound peeled cooked shrimp
2 cups cooked long-grain rice, cooled to room temperature
1 cucumber, peeled, seeded, and chopped (about 1 1/4 cups)
1 cup halved grape tomatoes
1/2 cup chopped green bell pepper
1/3 cup chopped red onion
1/2 cup (2 ounces) reduced-fat crumbled feta cheese
1 2 pitted kalamata olives, chopped
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons chopped fresh mint
1/2 teaspoon salt
1/2 teaspoon black pepper

Preparation

Prep: 15 Minutes
Chill: 1 Hours

Combine first 8 ingredients in a large bowl. Combine lemon juice and remaining 5 ingredients in a small bowl, stirring well. Pour lemon juice mixture over shrimp mixture; toss gently. Chill 1 hour.

Created date

March 2010

Nutritional Information

Calories 229
Fat 7.3 g
Satfat 2.0 g
Protein 15.7 g
Carbohydrate 25.1 g
Cholesterol 117 mg
Iron 3.3 mg
Sodium 625 mg
Caloriesfromfat 29 %
Fiber 2.3 g
Calcium 95 mg