Try this Picnic Rice Salad recipe, or contribute your own.
Suggest a better descriptionBeat the seasonings and oil for the dressing in a bowl (with a fork) for one minute then add vinegar and beat until mixed, or shake dressing ingredients in a small jar. Toss the salad ingredients with the dressing and store in a jar in the refrigerator with screw-top lid. Source: The I Never Cooked Before Cookbook by Jo Coudert c. 1963 Shared by Elizabeth Rodier 6/93
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 98 | ||
Calories from Fat: 84 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 182.3mg | 6 % | |
Potassium 42.5mg | 1 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.6g | ||
Protein 0.3g | 0 % | |
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: 98
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