Squash and Rice Salad with Shrimp and Herbs

Name: Squash and Rice Salad with Shrimp and Herbs
Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients: 3 tablespoons seasoned rice vinegar; 1 teaspoon finely grated lime rind; 2 tablespoons freshly squeezed lime juice; 2 tablespoons minced shallots; ½ teaspoon salt; ½ teaspoon crushed red pepper; 3 tablespoons peanut oil; 3 cups cooked white rice; 2 cups diced zucchini (about 3/4 pound); ¼ cup finely chopped red onion; ¼ cup chopped fresh basil; 3 tablespoons chopped fresh mint; 1 pound cooked and peeled medium shrimp

2 Ratings
2 Reviews

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

By Katherine Cobbs

Recipe by Cooking Light July 2008

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Recipe Summary

Yield:

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

Nutrition Info

Directions

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

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

Nutrition Facts

Per Serving:

387 calories; calories from fat 30%; fat 13g; saturated fat 2.3g; mono fat 5.5g; poly fat 4.6g; protein 27.4g; carbohydrates 39.5g; fiber 1.7g; cholesterol 172mg; iron 4.7mg; sodium 474mg; calcium 94mg.

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veryslowcook

09/11/2011

This was a good dish, but I'm not sure I'll make it again. I don't prefer my rice cold, so I liked this best at room temp. My husband liked it better with hot sauce added.

ConniePhx

07/27/2009

This was light, refreshing, and yet with a little "bite". Lovely on a scorching Phoenix evening.

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Squash and Rice Salad with Shrimp and Herbs

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Squash and Rice Salad with Shrimp and Herbs

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Squash and Rice Salad with Shrimp and Herbs

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Squash and Rice Salad with Shrimp and Herbs