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Italian Rice Salad

Yield 2 servings
Serve this tangy rice salad with lemon-broiled snapper fillets and steamed green beans.

Ingredients

  • 1/2 cup cooked brown rice (cooked without salt or fat)
  • 1/2 cup seeded, chopped tomato
  • 1/4 cup chopped zucchini
  • 1 tablespoon chopped fresh parsley
  • 1 1/2 teaspoons chopped green onions
  • 2 tablespoons white wine vinegar
  • 1 tablespoon chopped ripe olives
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon hot sauce

Nutrition Information

  • calories 93
  • caloriesfromfat 25 %
  • fat 2.6 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2 g
  • carbohydrate 15.9 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 79 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a medium bowl.

  2. Combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over rice mixture, and toss gently. Cover and chill at least 1 hour. Toss gently before serving.

Cooking Light Light Cooking for Two