Roasted Tomato and Rice Salad

20 minutes Prep: 15 minutes Cook: 5 minutes

680 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	each	tomatoes
3	cups	rice	cooked

Dressing
1/3	cup	olive oil
1/4	cup	wine vinegar
1	x	lemon	juice of
1/4	cup	parsley leaves	chopped
1	x	salt
1	x	black pepper

Directions

Roast the tomatoes over the high flame of a gas range or a broiler.

Turn every 20 seconds, so skins blister evenly.

Peel by running under cold water and rubbing with your fingers.

Chop the tomatoes coarsely and toss with warm rice.

Mix the dressing ingredients together and toss with the rice and tomatoes.

Season with salt and pepper to taste.

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Nutrition Facts

Serving Size 237g

Amount per Serving

Calories 680 25% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 14mg	1%
Total Carbohydrate 114.0g	38%
Dietary Fiber 3.0g	11%
Sugars 2.0g
Protein 11.0g	21%

Vitamin A	17%		Vitamin C	21%
Calcium	5%		Iron	9%

* 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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Member Review

Marla Gibbs' Carrot Cake

I got the original recipe from Celebrity Chefs when Marla Gibbs was a guest about 30 years ago. Your ingredients list doesn't correspond to the directions. It should say 1 1/2 tsp baking soda and not "salt". That much salt is way too much. Also, I cut the powdered sugar in the frosting in half because the amount called for is WAY TOO SWEET - and I added some fresh lemon juice and grated lemon peel. It makes for a much better cake which everyone raves about.

Reviewed by auntie em