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Nutrition Facts
Serving Size 1 (152g) Recipe makes 8 servings The following items or measurements are not included below: low-fat mayonnaise
Calories 148
Calories from Fat 9		(6%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 204mg		8%
Potassium 172mg		4%
Total Carbohydrate 25.7g		8%
	Dietary Fiber 1.0g	3%
	Sugars 4.4g
Protein 8.4g		16%
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Shrimp and Strawberry Salad

Recipe #150469 | 15 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ~Leslie~
Jan 6, 2006

This is a very different and delicious salad. I know it sounds strange, but try it, I think you will be pleasantly surprised. This is from our Church cookbook. Serving amount is a guess as it depends on if you are serving this as a main meal or a side.

SERVES 8 (change servings and units)

Ingredients

3 cups cooked rice
1/2 lb peeled de-veined shrimp
3/4 cup thinly sliced celery
2/3 cup low-fat mayonnaise
1/2 cup low-fat strawberry yogurt
1 teaspoon dry mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1 1/2 cups sliced fresh strawberries
romaine lettuce

Directions

1
Combine rice, shrimp and celery in a large bowl.
2
Whisk together mayonnaise, yogurt, mustard, lemon juice and salt in a medium bowl.
3
Add yogurt mixture to rice mixture and stir until well combined.
4
Fold in strawberries.
5
Cover and chill until serving time.
6
Arrange lettuce on individual serving plates; top with chilled salad.

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Featured Reviews for This Recipe

From: Brooke the Cook in WI

On May 26, 2009

What an unique salad... and its PINK! How fun!! I made everything just as described, although we ate it at room temperature tonight instead of chilled. Heck, I'd even make this without the shrimp, maybe with chicken instead or tofu for a vegetarian option. Love the strawberry dressing and I do plan to make again! Made for ZWT5.

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From: bsneary

On May 27, 2007

Loved this recipe! The dry mustard gave it just a little zing. I used jumbo shrimp (they were on sale) and cut them in half.

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From: Marla in California

On Sep 20, 2006

I followed the recipe exactly as written, and really expected to like it, but found it to be good but not anything exciting. I used brown rice instead of white rice so it may be my fault that I didn't like it better. I will probably try it again sometime using white rice instead of brown. If I do, I will submit another review.

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From: *Parsley*

On Aug 11, 2006

Wow!!! This salad is light, refreshing, pretty and unique! It's got a little crunch, a little sweetness, and then there's the shrimp! The dressing is perfect. I only used 2 cups of rice and that was plenty for me. This would be very nice for luncheons, baby/wedding showers. Orzo would work well in place of rice. I'll be making this again for sure. Thanx for sharing this!

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