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.