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Roasted Tomato & Rice Salad

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Submitted by ltcliz2002

YIELD

4 servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

2 2
EACH EACH TOMATOES
3 7.1E+2
CUPS ML RICE
cooked
Dressing
79
CUP ML OLIVE OIL
¼ 59
1 1
X X LEMON
juice of *
¼ 59
CUP ML PARSLEY LEAVES
chopped
1 1
X X SALT *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 680 25% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 38g 38%
Dietary Fiber 3g 11%
Sugars g
Protein 21g
Vitamin A 17% Vitamin C 21%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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