Brown Rice and Veggie Salad

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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.