Squash and Rice Salad with Shrimp and Herbs

2 Reviews
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4 servings (serving size: 1 1/2 cups)
Katherine Cobbs
July 2008
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

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