RICE & VEGETABLE SALAD

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Rice & Vegetable Salad image

This salad is not only pretty but very light, low in fat, and easy to make. Hope you enjoy. BE WARNED: this needs to chill for 8 hours (cooking time is chill time). You should start the night before serving or in the morning.

Provided by JenSmith

Categories     Rice

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons red wine vinegar
2 1/4 teaspoons vegetable oil
2 1/4 teaspoons water
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup uncooked rice (regular, NOT instant)
3/4 cup raw zucchini, peeled and diced
1/4 cup sliced radish
3 tablespoons plain low-fat yogurt
1 tablespoon thinly sliced green onion
1 1/2 teaspoons chopped fresh dill weed

Steps:

  • Combine vinegar, oil, water, salt, and pepper in a small bowl; set aside.
  • Cook rice according to package directions, omitting salt and fat. Pour vinegar mixture over hot rice; toss gently to coat. Let cool.
  • Add zucchini, radishes, yogurt, green onions, and dillweed to rice mixture. Toss gently; cover and refrigerate 8 hours.

Nutrition Facts : Calories 62.2, Fat 1.9, SaturatedFat 0.3, Cholesterol 0.4, Sodium 105.8, Carbohydrate 9.9, Fiber 0.4, Sugar 0.9, Protein 1.4

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