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Garden Wild Rice Salad

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Submitted by brandi

YIELD

50 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

36 1040.4
3 3
QUARTS QUARTS WATER *
¼ 59
CUP ML MARGARINE
or butter
1 ½ 355
CUPS ML VEGETABLE OIL
1 237
CUP ML LEMON JUICE
3 7.1E+2
CUPS ML TOMATOES
fresh, diced
1 ½ 355
CUPS ML GREEN BELL PEPPERS
diced
1 ½ 355
CUPS ML CUCUMBERS
pared and diced
1 237
CUP ML PARSLEY LEAVES
fresh, finely chopped

Directions

Cook rice in water with margarine or butter according to package instructions, for 20 minutes.

Transfer rice and remaining liquid to shallow pan, cover and chill.

Fold in remaining ingredients.

Chill before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 70 96% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 5% Vitamin C 15%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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