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Have you made California Brown Rice Salad (Vegan)?
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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
Cuisine: Californian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 103
% Daily Value**
Total Fat 3g
4%
Saturated Fat 1g
2%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 21mg
1%
Total Carbohydrate 19g
6%
Dietary Fiber 2g
9%
Sugars 10g
Protein 2g
Vitamin A  16%Vitamin C  19%
Calcium  3%Iron  4%
Potassium  6%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

California Brown Rice Salad (Vegan)

Recipe Tags: Salad Recipes

Date Added: June 11, 2009

Ingredients:

1 Cup Brown Rice cooked
1/2 Teaspoon Tarragon chopped
1 Tablespoon Vegetable Oil optional
2 Tablespoons Red Wine Vinegar up to 4
1/8 Teaspoon Garlic Powder oregano,
1 Tablespoon Dijon Mustard or honey mustard
1/2 Cup Green Onion sliced
1 Cup Celery sliced
1 Tomato diced
16 Ounces California Fruit Cocktail
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Directions:

1. Drain fruit cocktail, reserving 1/4 cup liquid; save remainder for other uses.

2. Cook rice according to package directions; chill thoroughly.

3. Toss rice with fruit cocktail, tomato, celery and green onions.

4. Combine reserved fruit cocktail liquid with vinegar, oil, mustard, tarragon and garlic powder.

5. Stir into rice mixture; chill for flavors to blend.

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Dietary Notes:
This recipe is low-sodium with 20.5mg per serving, low-fat with 2.67g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Rice, Sulfites, Spring Onion, Garlic, Mustard, Celery, Vinegar, Onion allergies.
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