Rice and broccoli salad

4 servings

Ingredients

Quantity Ingredient
2 cups Cooked rice
1 cup Frozen broccoli florets; steamed
¼ cup Chopped sweet red peppers
1 teaspoon Toasted chopped walnuts
2 tablespoons Olive oil
¼ teaspoon Salt
Balsamic vinegar or lemon; to taste

Directions

In a large bowl, mix rice, steamed broccoli, red peppers, and walnuts.

Sprinkle with olive oil, salt and balsamic vinegar or lemon juice. Toss well.

Serves 4. Per serving: 225 cal, 7.5g fat, 149 mg sodium.

Recipe by: Prevention Magazine, February 1999, page 124 Posted to EAT-LF Digest by Kathleen <schuller@...> on Mar 28, 1999, converted by MM_Buster v2.0l.

Related recipes