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Add a photoRaciónes: 6
Ingredientes
- 1 lrg clv garlic, crushed
- 1/2 c. extra virgin olive oil
- 1/4 c. lime juice
- 1/4 tsp dill weed
- 1 c. raw rice
- 1 lb cooked, shelled, and deveined medium-large shrimp
- 1/2 c. Calamata olives, pitted
- 1/3 c. minced scallions
- 1 med cucumber, peeled and sliced thin
- 1/3 c. fresh parsley sprigs, packed
- 1 c. crumbled feta cheese
- Fresh-grnd pepper to taste
- 5 x or possibly 6 c.-shaped Boston or possibly romaine lettuce leaves
Direcciones
- Mix all the ingredients for the vinaigrette and reserve.
- Cook the rice in a very large pot of rapidly boiling salted water for 15 to 20 min, or possibly till tender but slightly hard. Drain and rinse. Combine the rice, shrimp, and half the lime vinaigrette and let stand till the mix reaches room temperature. Fold in the remaining ingredients and the rest of the vinaigrette and chill.
- Before serving, arrange the lettuce leaves on a platter and fill each with a portion of the salad, or possibly serve the salad from a glass bowl.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 6 servings | |
| Calories 347 | |
| Calories from Fat 208 | 60% |
| Total Fat 23.61g | 30% |
| Saturated Fat 6.29g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 284mg | 12% |
| Potassium 132mg | 4% |
| Total Carbs 27.81g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.72g | 1% |
| Protein 6.17g | 10% |
