SUMMER HONEY-MUSTARD SHRIMP SALAD
This lite and delicious salad is great in a toasted pita, with crackers, or over mixed greens. Easy and colorful, this is a sure hit at any summer picnic or party.
Provided by off2wales
Categories Lunch/Snacks
Time 30m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Steam sugar snap peas (or microwave if using frozen), drain and set aside.
- Boil rice throughly, drain and set aside.
- Prepare shrimp and dry throughly. Cut any larger pieces into smaller bits.
- In a large bowl, whisk together all of the liquid ingredients, adding a dash of salt and pepper.
- Open and drain the can of corn, add to the liquids.
- Add shrimp and rice, mix throughly.
- Slowly fold in strawberries, peas and dried basil.
- Cover and chill for at least one hour.
- Serve cold in toasted pitas or rolls, with crackers, or over mixed greens.
Nutrition Facts : Calories 169.8, Fat 4.4, SaturatedFat 0.7, Cholesterol 59.9, Sodium 325.9, Carbohydrate 24.5, Fiber 1.8, Sugar 2.6, Protein 9.1
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