Try this Tex-Mex Rice Salad recipe, or contribute your own.
Suggest a better descriptionCombine lime juice, salt, cayenne, and olive oil -- pour over onion and let stand several hours or overnight. Combine rice, jicama, orange, cilantro in bowl. Add onion mixture, toss to mix. Let stand to blend flavors. 4 - 6 servings. Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 16:40:51 -0800 From: Dot & Tim McChesney
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Serving Size: 1 Serving (1493g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1545 | ||
Calories from Fat: 190 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 74.3mg | 3 % | |
Potassium 335.9mg | 9 % | |
Total Carbohydrate 303.7g | 89 % | |
Dietary Fiber 15.9g | 64 % | |
Sugars, other 287.8g | ||
Protein 29.2g | 42 % | |
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: 1545
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