Shrimp & Rice Salad
Delicately flavored with orange, mustard and dill, this
delicious salad is great accompanied by crostini and a white wine spritzer.
1 1/2 Cups / 375 ml Water
1 Cup / 250 ml Orange juice
1 1/2 Tbsp. / 25 ml Watkins Chicken Soup Base
1 1/4 Cups / 325 ml rice
12 Oz. / 340 g Peeled and De-veined Cooked Shrimp
1 Can (8 Oz. / 227g) Sliced Water Chestnuts, rinsed and drained
3/4 Cup / 180 ml Frozen Peas, thawed
1/2 Cup / 125 ml Diced Red Onion
Dressing:
1/3 Cup / 80 ml Orange Juice
1 1/2 Tbsp. / 25 ml White Wine Vinegar
2 Tbsp. / 30 ml Horseradish Mustard
3/4 teas. / 4 ml Watkins Garlic Liquid Spice
1/2 teas. / 2.5 ml Watkins Dill
Freshly-Ground Watkins Sea Salt, to taste
Watkins Black Pepper, to taste
In medium saucepan, combine water, orange juice and soup
base; bring to a boil. Add rice blend. Reduce heat; cover and simmer 35 minutes. Remove
from heat; let cool to room temperature. Fluff with a fork. To make salad, combine rice,
shrimp, water, chestnuts, peas and onion in a large bowl; mix well. For dressing, combine
all ingredients; mix well. Drizzle dressing over salad; toss lightly. (Makes 6 servings)
Nutritional Information:
Calories-280, Protein-18g, Carbohydrates-46g, Sodium-480mg, Fat-2g, Saturated Fat- 0g,
Cholesterol-10mg, Dietary Fiber-6g
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