Italian Rice Salad
This rice and vegetable dish is a refreshing change from pasta salad. Cool the rice so it won't become gummy, or use 3 cups chilled leftover rice.
Recipe by Cooking Light June 2003
Gallery
Credit:
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
226 calories; calories from fat 25%; fat 6.3g; saturated fat 1.5g; mono fat 4.1g; poly fat 0.7g; protein 6.1g; carbohydrates 36g; fiber 4g; cholesterol 4mg; iron 0.7mg; sodium 474mg; calcium 86mg.