Shrimp-and-Brown Rice Salad

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"This salad is best when made the night before. It's great when you have company because all you have to do is pull it out of the fridge and serve."--CL Reader
4 servings (serving size: 2 cups)


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3 cups water
1 cup uncooked brown rice
3 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried dillweed
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups seeded julienne-cut tomato
1 cup julienne-cut green bell pepper
1/2 cup medium pitted ripe olives, halved
1 pound medium shrimp, cooked and peeled


Bring water to a boil in a medium saucepan; add rice, and return to a boil. Reduce heat to medium, and cook, uncovered, 30 minutes or until water is absorbed, stirring occasionally. Spoon the rice into a colander, and rinse under cold running water; drain well, and set the rice aside.

Combine vinegar and next 5 ingredients in a large bowl, and stir with a wire whisk. Add rice, tomato, and remaining ingredients; toss well to coat. Cover and chill at least 2 hours.

Created date

June 2004

Nutritional Information

Calories 362
Caloriesfromfat 25 %
Fat 10.1 g
Satfat 1.7 g
Monofat 5.8 g
Polyfat 2.2 g
Protein 23.3 g
Carbohydrate 44.7 g
Fiber 4.3 g
Cholesterol 136 mg
Iron 4.8 mg
Sodium 571 mg
Calcium 98 mg