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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.

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

* May substitute 4 1/2 packets Equal sweetener

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.

Yield: 8 servings

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

Food exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

Recipe Goldmine

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