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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 94.3
  • Total Fat: 1.9 g
  • Cholesterol: 1.8 mg
  • Sodium: 69.3 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Baby carrot, zucchini and rice salad calories by ingredient
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Baby carrot, zucchini and rice salad

Submitted by: FEARLESSKAT

Introduction

I adapted this recipe from one I found - it is delicious with a lean steak or small breast of chicken and tastes great the next day for lunch. I adapted this recipe from one I found - it is delicious with a lean steak or small breast of chicken and tastes great the next day for lunch.
Number of Servings: 4

Ingredients

    6 baby carrots (peeled and chopped into large pieces)
    6 baby zucchini (peeled and chopped into large pieces)
    1 cup cooked white rice

    Dressing:
    1/2 cup plain low fat yoghurt
    3 tablespoons chopped fresh dill
    Olive oil
    Salt and pepper



Directions

Makes 4 decent side servings

1. Cook the baby carrots in a large saucepan of boiling water for 3 minutes and then add the baby zucchini and cook for a further 3 minutes.
2. Remove the veges with a slotted spoon and let them cool separately.
3. Use the boiling water to cook the rice for as long as it takes (approx 15 mins).
4. Once rice is cooled run everything under cold water and let cool to room temp.
5. Add yoghurt, chopped dill, salt, pepper and olive oil to rice and vege mix.
6. Cool for about 10 mins in the fridge and then enjoy.

Number of Servings: 4

Recipe submitted by SparkPeople user FEARLESSKAT.






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