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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 193.8
  • Total Fat: 9.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 202.2 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 4.9 g
  • Protein: 3.8 g

View full nutritional breakdown of Mac's Whole Grain Veggie Salad calories by ingredient
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Mac's Whole Grain Veggie Salad

Submitted by: GINGERMACC

Introduction

This is a riff on a recipe for wheat berry salad that appears in the September 2012 issue of Womens Health magazine. I didn't have wheat berries and had the whole grain medley. This is fantastic for lunch because you can make it ahead of time and eat it cold. This is a riff on a recipe for wheat berry salad that appears in the September 2012 issue of Womens Health magazine. I didn't have wheat berries and had the whole grain medley. This is fantastic for lunch because you can make it ahead of time and eat it cold.
Number of Servings: 4

Ingredients

    2 c. (8.8 oz) Minute Rice Ready to Serve Multi-grain Medley
    1 medium fresh tomato, chopped
    1 medium bell pepper, chopped
    1 small zucchini, seeds removed, and chopped
    1/2 small red onion, minced (optional)
    2 T. Olive Oil
    2 T. Lemon Juice
    2 T. Red Wine Vinegar
    2 t. Worcestershire sauce
    A few dashes Frank's Red Hot Sauce, to taste
    Cracked black pepper

Tips

To add some protein, you can add 1 cup of your favorite protein (chicken, baby shrimp, tofu) finely chopped. This will add to the nutritional information. Can also be served over a bed of your favorite greens (exception: iceberg lettuce). May substitute green/spring onions for red onion.


Directions

Place grain medley in large bowl. Break up any clumps. Add chopped bell pepper, zucchini, and tomato.

In small bowl, whisk together olive oil, red wine vinegar, worcestershire sauce, lemon juice and hot sauce. Whisk until thoroughly combined. Pour dressing over grain mixture. Let marinade for 20 minutes at room temperature before serving. You can also refrigerate it then serve when ready.

Serving Size: Makes 4 1/2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user GINGERMACC.






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