Cook rice, rinse and chill. Add vegetables and half the dressing. Refrigerate for 3-5 hours. Add the other half of the salad dressing just before serving. Add avocado for garnish.
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|Serving Size: 1 Serving (728g)|
|Recipe Makes: 4|
|Calories from Fat: 89 (15%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 93.1mg||3 %|
|Potassium 1322.1mg||35 %|
|Total Carbohydrate 112.1g||33 %|
|Dietary Fiber 21.8g||87 %|
|Sugars, other 90.3g|
|Protein 19.4g||28 %|
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Calories per serving: 578
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