Shrimp and Strawberry Salad

Cooking Instructions:

  • 3 cups cooked Lundberg® California White Basmati Rice
  • 1/2 pound peeled, deveined cooked small shrimp
  • 3/4 cup thinly sliced celery
  • 2/3 cup cholesterol free, reduced calorie mayonnaise
  • 1/2 cup low-fat strawberry yogurt
  • 1 teaspoon dry mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1 1/2 cups sliced fresh strawberries
  • romaine lettuce

    Combine rice, shrimp and celery in large bowl.

    Combine mayonnaise, yogurt, mustard, lemon juice and salt in medium bowl; mix well. Add yogurt mixture to rice mixture and stir well. Fold in strawberries. Cover and chill until serving time. Arrange lettuce on individual serving plates; top with salad. Makes 6 servings.