Tomato Rice Supper Salad Recipe

Summary

Servings4Cuisine
CourseMethod

Ingredients

 Rice1 Cup (16 tbs), uncooked
 Tomatoes2 Medium, diced
 Chopped parsley1 Tablespoon
 Chopped green onions1⁄4 Cup (4 tbs)
 Sliced ripe olives2 Tablespoon
 Chopped celery1⁄3 Cup (5.33 tbs)
 Oil2 Teaspoon
 Vinegar1 Tablespoon
 Dry mustard1⁄8 Teaspoon
 Paprika1⁄8 Teaspoon
 Garlic powder1 Dash
 Cayenne1 Dash
 Salt To Taste
 Crisp lettuce cups4 Cup (64 tbs)
 Peach halves4
 Assorted cold cuts1⁄2 Cup (8 tbs)
 Parsley sprigs3 (for garnish)

Nutrition Facts

Serving size

Calories 339 Calories from Fat 51

% Daily Value*

Total Fat 6 g9%

Saturated Fat 1.1 g5.4%

Trans Fat 0 g

Cholesterol 3.3 mg

Sodium 356.2 mg14.8%

Total Carbohydrates 66 g21.9%

Dietary Fiber 5.8 g23.1%

Sugars 17.6 g

Protein 9 g18.2%

Vitamin A 98.8% Vitamin C 67.6%

Calcium 6.8% Iron 34.9%

*Based on a 2000 Calorie diet

Directions

Cook rice according to package directions.
Chill.
Combine rice with tomatoes, parsley, onions, olives and celery.
Blend together oil, vinegar, mustard, paprika, garlic powder and cayenne.
Season to taste with salt.
Chill.
Just before serving, spoon into lettuce cups for individual servings.
Serve with peach halves and cold cuts.
Garnish with parsley.
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