Peanut rice salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Long grain and wild rice |
| ½ | cup | Light Italian salad dressing |
| ¼ | cup | Plain yogurt |
| 1 | cup | Celery; sliced |
| 1 | cup | Tomato; cubed |
| ½ | cup | Cucumber; diced |
| 2 | tablespoons | Parsley; chopped |
| ⅛ | teaspoon | Seasoned salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Peanuts; dry-roasted unsalted, chopped |
Directions
Cook rice as directed on package. omitting butter or margarine. Cool. Toss lightly with next 8 ingredients. Cover: chill. Serve in lettuce lined bowl, Garnish with peanuts. Yield: Serves 4>From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: KATHY KJLLINGSWORTH, R. D. Baton Rouge General Medical Posted to MC-Recipe Digest V1 #858 by Emily Griffin <emgriffi@...> on Oct 21, 1997