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Lemony Rice Salad with Carrots And Radishes recipe

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Lemony Rice Salad with Carrots And Radishes

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Servings: 4 servings
Total Time (median): tell us

Ingredients

2 tb Water
1 ts Grated lemon rind
2 tb Fresh lemon juice
1 tb Olive oil
2 ts Chopped fresh of 1/2
1/2 ts Salt
1/4 ts Black pepper
2 c Hot cooked long-grain rice
3/4 c Shredded carrot
3/4 c Shredded radish
1/4 c Golden raisins
3 tb Chopped walnuts; toasted

Preparation

1. Combine the first 7 ingredients in a small bowl. 2. Combine rice and remaining ingredients; drizzle with lemon mixture, and toss well. Serve warm or at room temperature. Yield: 4 servings (serving size: 1 cup). Calories 223 (28% from fat); Fat 7g (sat 0.7g, poly 2.5g, mono 3.3g); Protein 4.2g; Carb 37.5g; Fiber 2.2g; Chol 0mg; Iron 1.6mg; Calc 33mg Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.

Cuisine: Uncategorized Main Ingredient: Rice

Tags: Vegetables, Carrot, Olive oil, Raisin, Rice, Lemon, Lunch, Salad, Summer, Fresh [edit]

Groups: [edit]

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