Artichoke-Rice Salad Recipe
Ingredients
| Uncooked regular long grain white rice/Null | 1 Cup (16 tbs) | |
| Water/Null | 2 Cup (32 tbs) | |
| Chopped parsely/Null | 1⁄4 Cup (4 tbs) | |
| Green onions/Null | 4 Medium, chopped (1/4 cup) | |
| Red bell pepper/Null | 1 Small, chopped (1/2 cup) | |
| Artichoke hearts/Null | 14 Ounce, cut into fourths (drained) | |
| Lemon vinaigrette/Null | 1 Tablespoon | |
| Vegetable oil/Null | 1⁄4 Cup (4 tbs) | |
| Grated lemon peel/Null | 1 Tablespoon | |
| Lemon juice/Null | 3 Tablespoon | |
| Salt/Null | 1⁄2 Teaspoon | |
| Pepper/Null | 1⁄4 Teaspoon | |
| Garlic/Null | 1 Clove (5 gm), finely chopped |
Nutrition Facts
Serving size
Calories 211 Calories from Fat 69
% Daily Value*
Total Fat 8 g12%
Saturated Fat 1 g5.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 185.3 mg7.7%
Total Carbohydrates 32 g10.7%
Dietary Fiber 4.1 g16.4%
Sugars 1.6 g
Protein 4 g8.7%
Vitamin A 27.5% Vitamin C 73.2%
Calcium 4.9% Iron 8.6%
*Based on a 2000 Calorie diet
Directions
2. In medium bowl, mix rice and remaining salad ingredients. In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.
Chef
