Vegetarian Rice Salad
Combine rice, spring onions, carrots, cashews, sunflower seeds, currants
and parsley in a bowl.
combine all dressing ingredients, mix well and add to rice mixture. Chill.
You can add dressing just before serving or add straight away.
Will keep for up to 2 days in fridge. Cashews might be a bit soft though.
ENJOY!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 940 | ||
Calories from Fat: 519 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.6g | 77 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 36.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1614.6mg | 56 % | |
Potassium 663.7mg | 17 % | |
Total Carbohydrate 95.7g | 28 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 88.9g | ||
Protein 12.5g | 18 % | |
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: 940
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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