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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Wild Rice Seafood Salad

Source: dLife

Delicious and easy to prepare salad of halibut, shrimp, and wild rice.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	339.3

Total Carbs	27.7 g

Dietary Fiber	2.6 g

Sugars	2.4 g

Total Fat	6.9 g

Saturated Fat	0.8 g

Unsaturated Fat	0.6 g

Potassium	662.3 mg

Protein	40.0 g

Sodium	481.1 mg

Dietary Exchanges 6.9 Fat, 0.7 Vegetables, 0.0 Fruits, 1.3 Starch, 4.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 oz Rice, wild, dry 0.5
0 1/2 lb raw halibut fillets 0.25
0 1/4 cup light mayonnaise 0.25
0 1/4 cup chopped parsley 1.0
1 tbsp red wine vinegar 1.0
1 tsp fresh lemon juice 2.0
2 tbsp dijon mustard 1.0
1 pinch black pepper 1.0
1 lb cooked shrimp 0.75
0 3/4 cup fresh chopped celery 0.5
0 1/2 cup chopped scallions 6.0
6 piece fresh romaine leaves 3.0
3 each small tomato

Directions

Preheat oven to 350 degrees F.
Cook the rice according to directions on package without added salt or fat.
Bake the halibut by placing on a baking sheet and let it bake for 5-10 minutes (fish should be opaque looking when finished). Let it cool and cut into small pieces.
In a small bowl toss together the mayonnaise, parsley, vinegar, lemon juice, mustard, pepper, and salt
In a large salad bowl mix together the cooked rice, halibut, shrimp, celery, and scallions. Add the dressing and toss together
When ready to serve place lettuce leaves on a plate, evenly divide the salad and garnish with tomatoes.