Title: Saffron Rice Salad
Categories: Salads, Main dish, Side dish, Low-fat
Yield: 4 servings
2 tb White wine vinegar
1 tb Olive oil
2 dr Hot pepper sauce (optional)
--Or more, to taste
1 Garlic clove; minced
1/4 ts Ground white pepper
2 1/2 c Cooked rice
-(cooked in chicken broth &
1/16 ts Saffron)*
-- cooled to room temp.
1/2 c Diced red pepper
1/2 c Diced green pepper
1/4 c Sliced green onions
-- including tops
1/4 c Sliced ripe olives
Lettuce leaves
Combine vinegar, oil, pepper sauce (if desired), garlic, and white
pepper in large bowl; mix well. Add remaining ingredients except
lettuce; toss lightly. Serve on lettuce leaves.
*Ground turmeric may be substituted.
Each serving provides:
* 198 calories
* 4.0 g. protein
* 2.6 g. fat
* 39.3 g. carbohydrate
* 1.7 g. dietary fiber
* 565 mg. sodium
* 0 mg. cholesterol
Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
