Artichoke Rice Salad with Dressing
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INGREDIENTS
INSTRUCTIONS
Cook rice according to package directions; let cool. Drain artichoke bottoms, reserving liquid. Drain olives; discard their liquid. Chop artichoke bottoms, olives, onions, and pepper. Add to cooled rice and mix. Make the dressing by combining marinade from artichokes with other dressing ingredients. Toss with rice salad. Refrigerate 1 hour. Serve when ready.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (193g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 169 | ||
| Calories from Fat: 113 (67%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.5g | 17 % | |
| Saturated Fat 1.8g | 9 % | |
| Monounsaturated Fat 3.4g | ||
| Polyunsanturated Fat 6.7g | ||
| Cholesterol 9.6mg | 3 % | |
| Sodium 282.9mg | 10 % | |
| Potassium 211.4mg | 6 % | |
| Total Carbohydrate 14.4g | 4 % | |
| Dietary Fiber 2g | 8 % | |
| Sugars, other 12.4g | ||
| Protein 1.7g | 2 % | |
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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. |
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Calories per serving: 169
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