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Name: Brown Rice And Vegetable Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Salt; 1/2 ts Garlic powder; 2 c Cooked brown rice; 1/2 c Shredded carrots; 4 ts Vegetable oil; 1/4 c Lemon juice; 1/2 ts Dried thyme; 1/2 c Zucchini; whole, shredded; 1 tb Dried parsley; flakes; 2 tb Onion finely chopped; Pepper; to taste

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INGREDIENTS

1/2 ts Salt
1/2 ts Garlic powder
2 c Cooked brown rice
1/2 c Shredded carrots
4 ts Vegetable oil
1/4 c Lemon juice
1/2 ts Dried thyme
1/2 c Zucchini; whole, shredded
1 tb Dried parsley; flakes
2 tb Onion ; finely chopped
Pepper; to taste

Servings

INSTRUCTIONS

1. In a medium bowl, combine cooked rice, carrots, zucchini, and onion. Toss to combine. 2. In a small bowl, combine remaining ingredients. Pour over rice mixture. Chill several hours. Mix before serving. Serve as a filling lunch or as a side dish for dinner. Makes 4 servings. Each serving provides 1 bread, 1/2 vegetable, and 1 fat. Serving Ideas : Serve on a bed of fresh spinach. NOTES : Formatted in MasterCook 4 by Ellen Pickett 1999-July-6. Posted to Eat-lf by 1999-August-30. Recipe by: B. Hinman & M. Snyder, Lean and Luscious, p. 47 Posted to EAT-LF Digest by "Ellen Pickett" on Aug 30, 1999,

NOTES

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Nutrition

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Serving Size: 1 Serving (162g)
Recipe Makes: 4 servings

Calories: 169
Calories from Fat: 36 (21%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 11.4mg		0 %
Potassium 185.7mg		5 %
Total Carbohydrate 31.2g		9 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 28.4g
Protein 3g		4 %
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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