Christine's Veggie Rice Salad Recipe
Servings: 1
Ingredients
- 1 c. Uncooked long grain brown rice, cooked and cooled
- 3/4 c. Diced carrots
- 1/4 lrg Red onion, diced
- 1 c. Celery, diced
- 1/2 c. Zucchini, diced
- 1 sm Sweet red pepper. diced
- 1/2 bn Italian parsley (flat leaf), chopped
- 1 1/2 c. Fatfree Vegan dressing- Nasoyannaise works well.
- 5 Tbsp. Lemon juice
- 1 1/2 Tbsp. Dry dill weed or possibly 3 Tbsp. fresh dill, chopped
- 1/4 tsp Black pepper
- 1 Tbsp. Dijon mustard (up to 2)
Directions
- In a large bowl, mix veggies and rice together well. Set aside. Mix together dressing ingredients and pour into veggie-rice mix. Mix together thoroughly and chill for at least one hour. Tastes best when allowed to refrigerateovernight.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 607g | |
| Calories 805 | |
| Calories from Fat 23 | 3% |
| Total Fat 2.72g | 3% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 332mg | 14% |
| Potassium 1318mg | 38% |
| Total Carbs 177.09g | 47% |
| Dietary Fiber 10.0g | 33% |
| Sugars 13.01g | 9% |
| Protein 18.11g | 29% |
