Serve this chilled rice salad of asparagus, shrimp and green onions tossed with a zesty Italian dressing for a spring picnic, luncheon or light supper dish.
What You Need
Original recipe yields 6 servings
3 cups cooked rice
1 cup fresh asparagus pieces (1 inch), blanched
1 cup cleaned small shrimp, cooked
1/2 cup finely chopped fresh parsley
2 green onion s, thinly sliced
1 cup prepared GOOD SEASONS Zesty Italian Dressing Mix (prepared using reduced oil directions on envelope)
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Let's Make It
Toss all ingredients except dressing in large bowl. Add dressing; mix lightly. Cover.
Refrigerate several hours or until chilled.
To store asparagus, stand fresh spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.
How to Blanch Vegetables
Cook vegetables briefly in boiling water and then plunge into ice water to cool; drain.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.