Recipe for cooking confetti rice salad

Super Salad Recipes :: Low-Fat and Low-Calorie Salads

Confetti Rice Salad

10% calorie reduction from traditional recipe

Salad
4 C. cooked rice, at room temperature
1 C. peeled seeded diced cucumber
1/2 C. frozen peas, thawed
1/2 C. canned corn, drained
1/4 C. diced red bell pepper
1 carrot, shredded
1 green onion, minced
2 Tbsp. chopped fresh parsley

Dressing
1/3 C. white wine vinegar
3 Tbsp. Sugar replacement
2 Tbsp. extra virgin olive oil
1 clove garlic, minced
1/2 tsp. ground black pepper
1/2 tsp. dried dill weed
1/2 tsp. grated lemon peel

*May substitute 4 1/2 packets Equal sweetener

Mix together salad ingredients in lrg. bowl.

Mix together dressing ingredients in sm. bowl. Gently toss dressing with salad to Mix together. Serve at room temperature or chilled.

Makes approximately 8 servings

Nutrition information per servings: 160 cal., 3 g pro., 28 g carb., 4 g fat, 0 mg chol., 15 mg sodium

Food exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat