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Confetti Rice Salad

RG

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

Makes 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


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