Shrimp and Rice Salad Recipe

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Shrimp and Rice Salad
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Ingredients:

Directions:

  1. Place hot rice in a large bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt and pepper; shake well. Pour over rice; cool to room temperature. Add the celery, shrimp, olives, mayonnaise, pickle, pimientos and onion: toss gently. Cover and refrigerate for 1 hour or until chilled. Garnish with egg slices. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 518.68 Kcal (2172 kJ)
Calories from fat 311.37 Kcal
% Daily Value*
Total Fat 34.6g 53%
Cholesterol 157.21mg 52%
Sodium 1301.69mg 54%
Potassium 343.79mg 7%
Total Carbs 33.11g 11%
Sugars 2.81g 11%
Dietary Fiber 3.71g 15%
Protein 19.54g 39%
Vitamin C 3.5mg 6%
Iron 1.6mg 9%
Calcium 108.7mg 11%
Amount Per 100 g
Calories 183.5 Kcal (768 kJ)
Calories from fat 110.16 Kcal
% Daily Value*
Total Fat 12.24g 53%
Cholesterol 55.62mg 52%
Sodium 460.5mg 54%
Potassium 121.62mg 7%
Total Carbs 11.71g 11%
Sugars 0.99g 11%
Dietary Fiber 1.31g 15%
Protein 6.91g 39%
Vitamin C 1.3mg 6%
Iron 0.6mg 9%
Calcium 38.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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