1 c. uncooked regular rice
1 1/2 lbs. shrimp, cleaned, cooked, and chopped
16 oz. can bean sprouts, drained
8 oz. can water chestnuts, drained and thinly sliced
1/2 c. diagonally sliced celery
2 tbsp. chopped pimento
1/4 c. low-cal Italian dressing
1/4 c. soy sauce

Cook rice according to package directions. Let cool. Combine rice, shrimp, sprouts, chestnuts, celery, and pimento. Chill 1 hour. Blend salad dressing with soy sauce. Pour over salad mixture; toss well.