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Molded Gazpacho Rice Salad

southern.chef's picture
Ingredients
  Basic molding rice 2 Cup (32 tbs), chilled
  Diced cucumber 1⁄2 Cup (8 tbs)
  Tomato 1 Medium, diced
  Chopped green onions 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Olive oil 3 Tablespoon
  Tarragon vinegar 3 Tablespoon
  Pepper white 1⁄8 Teaspoon
  Lettuce leaves 4
Directions

Combine chilled rice, cucumber, tomato, green onions, green pepper, garlic, olive oil, tarragon vinegar, and white pepper, tossing gently.
Spoon into lightly oiled individual 1/2-cup molds, and chill until ready to serve.
Unmold onto individual lettuce-lined salad plates.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
6

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4.02941
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 304 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1.2 g5.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7.1 mg0.3%

Total Carbohydrates 52 g17.3%

Dietary Fiber 1.6 g6.4%

Sugars 1.2 g

Protein 5 g10%

Vitamin A 20.3% Vitamin C 20.9%

Calcium 3.1% Iron 4.9%

*Based on a 2000 Calorie diet

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Molded Gazpacho Rice Salad Recipe