Try this Lemony Rice Salad with Carrots And Radishes recipe, or contribute your own.
Suggest a better description1. Combine the first 7 ingredients in a small bowl. 2. Combine rice and remaining ingredients; drizzle with lemon mixture, and toss well. Serve warm or at room temperature. Yield: 4 servings (serving size: 1 cup). Calories 223 (28% from fat); Fat 7g (sat 0.7g, poly 2.5g, mono 3.3g); Protein 4.2g; Carb 37.5g; Fiber 2.2g; Chol 0mg; Iron 1.6mg; Calc 33mg Recipe by: Cooking Light, March 1999
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 4 | ||
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Calories: 234 | ||
Calories from Fat: 44 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.7mg | 1 % | |
Potassium 274.6mg | 7 % | |
Total Carbohydrate 43.9g | 13 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 41.5g | ||
Protein 4.6g | 7 % | |
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: 234
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