Roasted Tomato & Rice Salad
Yield
4 servingsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tomatoes
|
|
| 3 | cups |
rice
cooked |
|
| Dressing | |||
| ⅓ | cup |
olive oil
|
|
| ¼ | cup |
white wine vinegar
|
|
| 1 | x |
lemon
juice of |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tomatoes
|
|
| 7.1E+2 | ml |
rice
cooked |
|
| Dressing | |||
| 79 | ml |
olive oil
|
|
| 59 | ml |
white wine vinegar
|
|
| 1 | x |
lemon
juice of |
*
|
| 59 | ml |
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.
