Peanut Rice Salad
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INGREDIENTS
INSTRUCTIONS
Cook rice as directed on package. omitting butter or margarine. Cool. Toss lightly with next 8 ingredients. Cover: chill. Serve in lettuce lined bowl, Garnish with peanuts. Yield: Serves 4 >From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: KATHY KJLLINGSWORTH, R. D. Baton Rouge General Medical Posted to MC-Recipe Digest V1 #858 by Emily Griffin
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (40g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 62 | ||
| Calories from Fat: 52 (84%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.7g | 8 % | |
| Saturated Fat 0.9g | 4 % | |
| Monounsaturated Fat 1.3g | ||
| Polyunsanturated Fat 3.3g | ||
| Cholesterol 0.5mg | 0 % | |
| Sodium 478.1mg | 16 % | |
| Potassium 48.6mg | 1 % | |
| Total Carbohydrate 2.7g | 1 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 2.5g | ||
| Protein 0.6g | 1 % | |
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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: 62
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