Brown Rice and Veggie Salad

Name: Brown Rice and Veggie Salad Recipe
Prep time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1.5 cup sliced Zucchini; .5 cup chopped Onions raw; 1.5 cup slices Cucumber (with peel); 3 medium whole (2-3/5 dia) Tomatoes red ripe raw year round average; 3 tbsp Parsley dried; 2 tbsp Extra Virgin Olive Oil; 3 tbsp Bragg Apple Cider Vinegar; 3 tsp Lemon Juice 'Real Lemon' 100% juice; 4 serving Brown rice (1 cup cooked); 1 tsp Salt; 2 tsp Pepper black; 2 tbsp Basil

Minutes to Prepare: 45

Number of Servings: 8

Ingredients

1.5 cup, sliced Zucchini .5 cup, chopped Onions, raw 1.5 cup slices Cucumber (with peel) 3 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 3 tbsp Parsley, dried 2 tbsp Extra Virgin Olive Oil 3 tbsp Bragg Apple Cider Vinegar 3 tsp Lemon Juice 'Real Lemon' 100% juice 4 serving Brown rice (1 cup cooked) 1 tsp Salt 2 tsp Pepper, black 2 tbsp Basil

Directions

Combine all ingredients and refridgerate for at least 30 minutes before serving. Enjoy!

Serving Size: Recipe makes approximately 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MRSCRICKET79.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 163.3
Total Fat: 4.8 g
Cholesterol: 0.0 mg
Sodium: 300.0 mg
Total Carbs: 28.0 g
Dietary Fiber: 3.4 g
Protein: 3.3 g

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