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 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 

DRESSING

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
 

Directions 

In large bowl, combine all salad ingredients, including cooked shrimp; 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.