Confetti Rice Salad

A trendy chilled rice salad with cucumber, peas, corn, carrot and red bell pepper to add texture and color to the cooked rice. The sweet/sour dressing enhances all ingredients.

Yield: 8 servings

10% calorie reduction from traditional recipe

Ingredients

Salad

• 4 cups cooked rice, at room temperature
• 1 cup peeled seeded diced cucumber
• 1/2 cup frozen peas, thawed
• 1/2 cup canned corn, drained
• 1/4 cup diced red bell pepper
• 1 carrot, shredded
• 1 green onion, minced
• 2 tablespoons chopped fresh parsley

Dressing

• 1/3 cup white wine vinegar
• 3 tablespoons Equal Spoonful*
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon grated lemon peel

Instructions

1. Salad: Combine ingredients in large bowl.
2. Dressing: Combine ingredients in small bowl. Gently toss dressing with salad to combine.
3. Serve at room temperature or chilled.

Notes

* May substitute 4 1/2 packets Equal sweetener

Nutrition

Per serving: 160 cal., 3 g pro., 28 g carb., 4 g fat, 0 mg chol., 15 mg sodium

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat