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Shrimp & Pineapple Rice Salad
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Shrimp & Pineapple Rice Salad

3 Hours 15 Minutes
15 Min Prep
3 Hr 15 Min Cook
Healthy Living
Never thought rice pilaf could be so exciting? That's because you've never tried this rice with shrimp, pineapple and veggies.
What You Need
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6 servings
Original recipe yields 6 servings
3 cups cleaned medium shrimp (1-1/2 lb.), cooked
3 cups cooked rice
1/2 of a medium pineapple, peeled, cored and cut into bite-sized chunks
1 small green pepper, chopped
1/2 of a medium cucumber, chopped
4 green onions, sliced
3/4 cup KRAFT Classic Ranch Dressing
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Let's Make It
1
Toss all ingredients except dressing in large bowl.
2
Add dressing; mix lightly. Cover.
3
Refrigerate several hours or until chilled.
Kitchen Tips
Best of Season
When buying fresh pineapple, choose a brightly colored one which yields slightly to pressure when pressed with your finger. Store pineapples, tightly wrapped, in the refrigerator up to 3 days. Let unripened pineapples stand at room temperature until ripened.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 225mg
75%
Sodium 560mg
24%
Total Carbohydrates 36g
13%
Dietary Fibers 2g
7%
Sugars 7g
14%
Protein 27g
54%
Vitamin A
10%
Vitamin C
50%
Calcium
6%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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