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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 400
% Daily Value**
Total Fat 14g
22%
Saturated Fat 7g
11%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 528mg
22%
Total Carbohydrate 57g
19%
Dietary Fiber 11g
42%
Sugars 4g
Protein 11g
Vitamin A  28%Vitamin C  36%
Calcium  4%Iron  21%
Potassium  15%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vegetable-Rice Salad

Recipe Tags: Salad Recipes

Date Added: June 11, 2009

Ingredients:

2 Tablespoons Vegetable Oil
1/2 Teaspoon Pepper Freshly Ground
1/2 Teaspoon Salt coarse
1 Carrot peeled and diced
2 Tablespoons Vinegar
1 1/4 Cups Rice regular uncooked
1 Cucumber peeled and chopped
1/3 Pound Green Beans fresh cut into 1/2 inch pieces(about 1cup)
1 Cup Peas English frozen
1 Sweet Red Pepper red chopped
2 Tomatoes peeled, seeded, & cut in lengthwise strips
1/4 Cup Vegetable Oil plus
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Directions:

1. Cook rice according to package directions; chill.

2. Sprinkle cucumber generously with salt; cover and let stand 30 minutes. Rinse well.

3. Combine carrot, beans, and peas in a medium saucepan; cover with water, and cook 8 to 10 minutes or until crisp-tender; drain and rinse in cold water.

4. Combine cucumber, carrot, beans, peas, rice, red pepper, and tomatoes.

5. Combine vinegar, 1/2 teaspoon salt, and pepper; gradually add oil, beating with a wire whisk until blended.

6. Pour dressing over salad, and toss gently. Serve on lettuce leaves.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 28% of your daily recommended intake per serving. This recipe is high in Vitamin C with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Tomato, Rice, Sulfites, Peas, Cucumber, Vinegar allergies.
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