Vegetable Rice Salad
|Crookneck squash slices||8 Ounce (Thinly Sliced, 2 Cups)|
|Cooked brown rice||3 Cup (48 tbs)|
|Diced red onion||1⁄2 Cup (8 tbs)|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Toasted sunflower seeds||2 Ounce (1/3 Cup)|
|Olive oil||3 Tablespoon|
|Dijon mustard||2 Tablespoon|
|White vinegar||2 Tablespoon|
|Light reduced calorie mayonnaise||2 Tablespoon|
|Ground black pepper||To Taste|
|Chopped fresh parsley||3 Tablespoon (Finely Chopped)|
Steam squash until tender-crisp.
Place in a large bowl.
Add rice, onion, bell pepper and sunflower seeds.
In a blender or the work bowl of a food processor fitted with a metal blade, combine remaining ingredients except parsley.
Process 10 seconds.
Pour into vegetable mixture and stir to mix well.
Add parsley and stir until evenly blended.
Cover and refrigerate several hours to allow flavors to blend.
Serving size: Complete recipe
Calories 1641 Calories from Fat 773
% Daily Value*
Total Fat 89 g137.3%
Saturated Fat 11 g55%
Trans Fat 0 g
Cholesterol 7.8 mg2.6%
Sodium 737.5 mg30.7%
Total Carbohydrates 186 g61.9%
Dietary Fiber 26.3 g105.2%
Sugars 13.9 g
Protein 33 g66.7%
Vitamin A 131.2% Vitamin C 302.7%
Calcium 24.9% Iron 60.5%
*Based on a 2000 Calorie diet