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Mediterranean Shrimp and Rice Salad

Prep time 15 mins
Chill time 1 hr
Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection