Risotto Cucumber Tomato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 c, uncooked risotto3 c, water1 c, chopped red onions1 c, chopped tomato2 cucumbers, peeled & chopped2 tb, olive oil2 tb, sugar (to taste)white vinegar, to tastesalt & pepper, to taste1/4-1/2 c, crumbled feta
Cook risotto. While it is cooking, prepare vegetables and toss them in a large bowl. Let risotto cool. Add to vegetable mixture. Add remaining ingredients and stir well.
Number of Servings: 4
Recipe submitted by SparkPeople user BABYPOP.
Number of Servings: 4
Recipe submitted by SparkPeople user BABYPOP.
Nutritional Info Amount Per Serving
- Calories: 339.9
- Total Fat: 11.5 g
- Cholesterol: 10.0 mg
- Sodium: 304.8 mg
- Total Carbs: 51.1 g
- Dietary Fiber: 3.6 g
- Protein: 8.3 g
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