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Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Prepare the salad up to a day ahead so the flavors fully develop.

Katherine Cobbs
Recipe by Cooking Light July 2008

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Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients; let stand 10 minutes. Add oil; stir with a whisk.

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  • Combine vinegar mixture, rice, and remaining ingredients in a large bowl; toss well. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts

387 calories; calories from fat 30%; fat 13g; saturated fat 2.3g; mono fat 5.5g; poly fat 4.6g; protein 27.4g; carbohydrates 39.5g; fiber 1.7g; cholesterol 172mg; iron 4.7mg; sodium 474mg; calcium 94mg.
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