Italian Rice Salad
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
- 1pound tiny scallops (bay or calico)
- 5cups cooked rice
- 1pound shrimp, cooked, peeled and sliced in half lengthwise
- 2tablespoons butter
- 1½cups finely diced green pepper
- ¾cup finely chopped red onion
- 1 to 1½cups cooked quartered artichoke hearts
- ¼cup capers
- ⅓cup chopped fresh parsley
- ⅓cup chopped fresh dill
- 10tablespoons olive oil
- 6 or 7tablespoons red wine vinegar
- Salt and freshly ground black pepper to taste
- 2large cloves garlic, minced
- 2tablespoons chopped fresh basil
- ½teaspoon dried oregano
- 2tablespoons minced parsley
The Salad
The Dressing
Nutritional analysis per serving (10 servings)
342 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 18 grams protein; 621 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute scallops in hot butter for about 3 minutes, just enough to cook them lightly.
- Step 2
Combine scallops with remaining salad ingredients in serving bowl.
- Step 3
Whisk oil with vinegar and beat in remaining dressing ingredients. Pour over salad and toss gently.
- Step 4
Chill or serve at room temperature. It is better if salad is not too cool, for this detracts from the flavors.
Private Notes