Saffron rice salad

4 servings

Ingredients

Quantity Ingredient
2 tablespoons White wine vinegar
1 tablespoon Olive oil
2 drops Hot pepper sauce (optional) Or more, to taste
1 Garlic clove; minced
¼ teaspoon Ground white pepper
2½ cup Cooked rice (cooked in chicken broth &
1/16 teaspoon Saffron)* cooled to room temp.
½ cup Diced red pepper
½ cup Diced green pepper
¼ cup Sliced green onions including tops
¼ cup Sliced ripe olives
Lettuce leaves

Directions

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 * 2⅗ 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 Submitted By KAREN MINTZIAS On 01-23-95

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