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Title: Rice And Broccoli Salad
Yield: 4 Servings
Ingredients
2 c cooked rice
1 c frozen broccoli florets;
-steamed
1/4 c chopped sweet red peppers
1 ts toasted chopped walnuts
1 1/2 tb olive oil; (orig was 2 tbsp)
1/4 ts salt
1 balsamic vinegar or lemon;
-to taste
Instructions
In a large bowl, mix rice, steamed broccoli, red peppers, and walnuts.
Sprinkle with olive oil, salt and balsamic vinegar or lemon juice. Toss
well.
Serves 4. Per serving: 225 cal, 7.5g fat, 149 mg sodium.
>From: Kathleen
- - - - - - - - - - - - - - - - - - -
Per serving: 181 Calories (kcal); 6g Total Fat; (28% calories from fat); 4g
Protein; 28g Carbohydrate; 0mg Cholesterol; 145mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 3439 4695 1580 0 0 0
Contributor: Prevention Magazine, February 1999, page 124
Preparation Time: 0:00
Title: Rice And Broccoli Salad
Yield: 4 Servings
Ingredients
2 c cooked rice
1 c frozen broccoli florets;
-steamed
1/4 c chopped sweet red peppers
1 ts toasted chopped walnuts
1 1/2 tb olive oil; (orig was 2 tbsp)
1/4 ts salt
1 balsamic vinegar or lemon;
-to taste
Instructions
In a large bowl, mix rice, steamed broccoli, red peppers, and walnuts.
Sprinkle with olive oil, salt and balsamic vinegar or lemon juice. Toss
well.
Serves 4. Per serving: 225 cal, 7.5g fat, 149 mg sodium.
>From: Kathleen
- - - - - - - - - - - - - - - - - - -
Per serving: 181 Calories (kcal); 6g Total Fat; (28% calories from fat); 4g
Protein; 28g Carbohydrate; 0mg Cholesterol; 145mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 3439 4695 1580 0 0 0
Contributor: Prevention Magazine, February 1999, page 124
Preparation Time: 0:00
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