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Healthy Vegetable Rice Salad Recipe
|Uncooked regular rice||1 1⁄4 Cup (20 tbs)|
|Cucumber||1 , peeled and chopped|
|Carrot||1 Large, peeled and diced|
|Fresh green beans||1⁄3 Pound, cut into 1/2-inch pieces to make about 1 cup|
|Frozen english peas||1 Cup (16 tbs)|
|Red pepper||1 , chopped|
|Tomatoes||2 Medium, peeled, seeded, and cut into lengthwise strips|
|Tarragon vinegar||2 Tablespoon|
|Olive oil||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Lettuce leaves||1 Cup (16 tbs)|
Calories 970 Calories from Fat 406
% Daily Value*
Total Fat 46 g70.8%
Saturated Fat 6.4 g31.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 820.4 mg34.2%
Total Carbohydrates 125 g41.5%
Dietary Fiber 12.8 g51%
Sugars 13.4 g
Protein 18 g36.4%
Vitamin A 237.4% Vitamin C 193.2%
Calcium 11.6% Iron 27.7%
*Based on a 2000 Calorie diet
1.Ina pan cook rice by following the instructions given in the package.
2.Once done, refrigerate rice.
3.Season cucumber with salt and leave it for 30 minutes after covering.
4.Once done, wash the cucumbers well.
5.Take a medium sized sauce pan and put carrots, beans and peas in it.
6.Fill the pan with enough water to cover the vegetables and put the pan on heat until the ingredients are soft.
7.Once done, strain the water and wash the veggies with cold water.
8.In a large bowl, mix carrots, beans, peas, tomatoes, rice, red pepper and cucumber.
9.Put vinegar, 1/2 teaspoon salt, pepper in the bowl and slowly add oil and keep blending.
10.Top the salad with dressing and serve the salad on lettuce leaves.