Brown Rice and Veggie Salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Brown Rice and Veggie Salad calories by ingredient
Introduction
A delicious cold salad. Great as a side for fish or chicken. A delicious cold salad. Great as a side for fish or chicken.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
Tips
Cut all your veggies in approximately the same size and shape. It makes for a beautiful array of colors.
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.
Serving Size: Recipe makes approximately 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MRSCRICKET79.