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Rice Salad

Tummy.Tucker's picture
Ingredients
  Canned bean sprouts 19 Ounce, well drained (1 can)
  Celery heads 2 , sliced diagonally
  Green peppers strip 2 , cut into 1 -inch strips
  Green onions/Scallions 4 , sliced very thin
  Radishes 1⁄2 Cup (8 tbs), sliced thin
  Carrots 2 Ounce, shredded coarsely for about 1/3 cup
  Long grain rice 1 1⁄2 Cup (24 tbs), cooked
  Soy sauce 2 Tablespoon
  Vinegar 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a bowl, mix together beans sprouts, celery, green peppers, scallions, radish and carrots.
2) Stir in the rice.
3) Mix the sprouts mixture well to incorporate well.
4) Cover the bowl and place in refrigerator.
5) When ready to serve, sprinkle soy sauce and vinegar, and toss well.
6) Taste and adjust the seasoning.

SERVING
7) Serve immediately with a lemon wedge on side if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
55 Minutes
Servings: 
4

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4.50625
Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 310 Calories from Fat 6

% Daily Value*

Total Fat 0.75 g1.2%

Saturated Fat 0.19 g0.97%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 562.2 mg23.4%

Total Carbohydrates 67 g22.3%

Dietary Fiber 3.9 g15.5%

Sugars 7.3 g

Protein 10 g19.5%

Vitamin A 59.5% Vitamin C 47.8%

Calcium 4.9% Iron 12.7%

*Based on a 2000 Calorie diet

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Rice Salad Recipe