Baby carrot, zucchini and rice salad
- Minutes to Prepare:
- Minutes to Cook:
- 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 riceDressing:1/2 cup plain low fat yoghurt3 tablespoons chopped fresh dillOlive oilSalt and pepper
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.
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.
Nutritional Info 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
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