Rice-Vegetable Oriental Salad

35 minutes Prep: 15 minutes Cook: 7 minutes

24 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	cup	cauliflower florets	chopped
1/2	cup	broccoli florets	chopped
1/2	cup	carrots	or
1/2	cup	snow pea pods	chopped or sliced
1/2	cup	onions	chopped or sliced
2	tablespoons	soy sauce
2 1/2	cups	rice, quick cooking	brown
1	teaspoon	cider vinegar
1	dash	ginger
1	dash	lemon juice

Directions

Cut the vegetables into 1/2-inch cubes.

Place the vegetables in a heavy saucepan with the soy sauce.

Cover and simmer over low heat for 5 to 7 minutes until the vegetables are barely tender.

Cool and add the remaining ingredients.

Chill before serving.

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Nutrition Facts

Serving Size 64g

Amount per Serving

Calories 24 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 467mg	19%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	6%
Sugars 2.0g
Protein 1.0g	3%

Vitamin A	56%		Vitamin C	25%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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