Ingredients
SALAD
2 cups cold cooked Riceland Extra Long Grain Rice
1 lb. fresh or frozen medium-size cooked shrimp, thawed
1/2 cup sliced green onions
1 (2.25-ounce) can sliced ripe olives, drained
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced yellow bell pepper
DRESSING
1/2 cup reduced calorie mayonnaise or salad dressing
3 Tablspoon. buttermilk
1/2 teaspoons dried dill weed
1/2 teaspoons salt
1/8 teaspoons pepper
Preparation
1. In large bowl, combine all salad ingredients; toss well.
2. In small bowl, combine all dressing ingredients; blend well.
3. Pour dressing over salad; toss to combine.
4. Cover; refrigerate 1-2 hours, stirring occasionally.
From our Riceland Collection cookbook