Saturday, December 15, 2007

Brown Rice Shrimp Salad

Salads are fast and easy to prepare. There is always room for improvisation. In this salad the shrimp can be replaced with broiled chicken slices, or roast beef.

This is a light meal and because it is light, I allowed myself a small slice of banana bread after the meal.

Two Servings:

1 cup cooked and cold brown rice

1 cup coleslaw mix

1/2 cup shrimp sauteed in olive oil

1 can artichoke hearts

Three tablespoons fat free Italian dressing ( or more if you like a stronger flavor)

Mix ingredients in a bowl and serve cold.

No comments: