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Dill Shrimp Salad

Dill Shrimp Salad dish


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 can (2.25 oz.) 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

1/2 cup reduced calorie mayonnaise or salad dressing
3 Tbsp. buttermilk
1/2 tsp. dried dill weed
1/2 tsp. salt
1/8 tsp. pepper


In large bowl, combine all salad ingredients; toss well. In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss to combine. Cover; refrigerate 1-2 hours, stirring occasionally. (From our Riceland Collection" cookbook)"