Squash and Rice Salad with Shrimp and Herbs

Prepare the salad up to a day ahead so the flavors fully develop.

Yield:

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

Recipe from

Nutritional Information

Calories 387
Caloriesfromfat 30 %
Fat 13 g
Satfat 2.3 g
Monofat 5.5 g
Polyfat 4.6 g
Protein 27.4 g
Carbohydrate 39.5 g
Fiber 1.7 g
Cholesterol 172 mg
Iron 4.7 mg
Sodium 474 mg
Calcium 94 mg

Ingredients

3 tablespoons seasoned rice vinegar
1 teaspoon finely grated lime rind
2 tablespoons freshly squeezed lime juice
2 tablespoons minced shallots
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
3 tablespoons peanut oil
3 cups cooked white rice
2 cups diced zucchini (about 3/4 pound)
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
3 tablespoons chopped fresh mint
1 pound cooked and peeled medium shrimp

Preparation

1. Combine first 6 ingredients; let stand 10 minutes. Add oil; stir with a whisk.

2. Combine vinegar mixture, rice, and remaining ingredients in a large bowl; toss well. Cover and refrigerate at least 2 hours before serving.

Note:

Katherine Cobbs,

July 2008