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 and sour dressing enhances all ingredients.
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, peeled, 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 dillweed
1/2 teaspoon grated lemon peel
Cooking Directions:
- For Salad: Combine all ingredients in large bowl.
- For Dressing: Combine all ingredients in small bowl. Gently toss salad ingredients with dressing to combine. Serve at room temperature or chilled.
Makes 8 servings.
*May substitute 4 1/2 packets Equal sweetener.
Nutritional Information Per Serving (1/8 of recipe): calories 160, protein 3 g, carbohydrate 28 g, fat 4 g, cholesterol 0 mg, sodium 18 mg.
Food Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.