A trendy chilled rice salad with cucumber,
peas, corn, carrot and red bell pepper to add texture and color
to the cooked rice. The sweet/sour dressing enhances all ingredients.
Confetti Rice Salad
- Salad:
4 cups cooked rice, at room temperature
1 cup peeled seeded diced cucumber
1/2 cup frozen peas, thawed
1/2 cup canned corn, drained
1/4 cup diced red bell pepper
1 carrot, peeled, shredded
1 green onion, minced
2 tablespoons chopped fresh parsley
-
- Dressing:
1/3 cup white wine vinegar
3 tablespoons Equal® Spoonful*
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/2 teaspoon dried dillweed
1/2 teaspoon grated lemon peel
- For Salad, combine all ingredients in
large bowl.
- For Dressing, combine all ingredients
in small bowl. Gently toss salad ingredients with dressing to
combine. Serve at room temperature or chilled.
Makes 8 servings.
* May substitute 4 1/2 packets Equal sweetener
Nutrition Information Per Serving:
calories 160, protein 3 g, carbohydrate 28 g, fat 4 g, cholesterol
0 mg, sodium 18 mg.
Food Exchanges:
1 1/2 starch, 1 vegetable, 1/2 fat.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®.
Click
for more information on the artificial sweetner Aspartame.
Save this Recipe on Delicious |||
