Mediterranean Shrimp and Rice Salad

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Prep Time:
15 Mins
Chill Time:
1 Hour
Yield:
4 servings (serving size: 1 1/2 cups)
January 2003
RECIPE BY Oxmoor House

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

Nutritional Information

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

How to Make It

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

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