One of my favorite "large" salads. Great for potlucks!
Cook basmati, black and brown rice separately in chicken broth according to directions. Rinse with cold water, drain, and combine into large bowl.
Add pepper, scallions, chick peas, raisins, apricots, dates, tomatoes,
garlic, and walnuts to rice.
Heat small pan on medium heat, add curry, coriander and pepper. Toast until aromas are released (one or two minutes). Combine spices with rice.
Whisk oil, balsamic vinegar and lemon juice. Add salt and pepper to taste.
Toss salad with dressing and let aromas unfold for 15 minutes at room temperature.
Optionally, add smoked turkey breast or other meat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (199g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 504 | ||
Calories from Fat: 190 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 57.5mg | 18 % | |
Sodium 464.8mg | 16 % | |
Potassium 1232.7mg | 32 % | |
Total Carbohydrate 60.3g | 18 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 53.6g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 504
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