Rice and broccoli salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked rice |
| 1 | cup | Frozen broccoli florets; steamed |
| ¼ | cup | Chopped sweet red peppers |
| 1 | teaspoon | Toasted chopped walnuts |
| 2 | tablespoons | Olive oil |
| ¼ | teaspoon | Salt |
| Balsamic vinegar or lemon; to taste | ||
Directions
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.
Recipe by: Prevention Magazine, February 1999, page 124 Posted to EAT-LF Digest by Kathleen <schuller@...> on Mar 28, 1999, converted by MM_Buster v2.0l.