Vegetable Rice Salad
|Uncooked regular rice||1 Cup (16 tbs)|
|Parmesan salad dressing mix||1 Ounce (Use 1 Envelope)|
|Salad oil||1 Tablespoon|
|For salad oil|
|Cider vinegar||2 Fluid Ounce|
|Canned green beans||2 Pound (2 Cans, 1 Pound Each)|
|Tomato||1 Large, cut into 6 wedges|
|Hard cooked egg||1 , shelled and sieved|
|Paprika||1 Teaspoon, sieved|
1 Cook rice following the label directions.
2 While the rice cooks, make Parmesan salad dressing with salad oil and vinegar, following the label directions.
3 In medium-size saucepan, heat the beans ; drain.
4 In a large bowl, combine warm rice, beans and 1/2 cup salad dressing; toss lightly to mix.
5 Spoon into a serving bowl; top with a ring of tomato wedges.
6 Spoon sieved hard-cooked egg into the center and sprinkle with paprika.
Calories 527 Calories from Fat 87
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 1.4 g7.2%
Trans Fat 0.1 g
Cholesterol 62.9 mg21%
Sodium 1099.9 mg45.8%
Total Carbohydrates 87 g29.1%
Dietary Fiber 13.6 g54.5%
Sugars 2.4 g
Protein 24 g47.8%
Vitamin A 22.4% Vitamin C 13.8%
Calcium 14.7% Iron 33.1%
*Based on a 2000 Calorie diet