Rice Salad
Enjoy this versatile recipe with family and friends. You can substitute other frozen and fresh veggies than the ones listed in the ingredients depending on what you have on hand.
- 6 Servings
- Less than $3.00
Rice Salad
Enjoy this versatile recipe with family and friends. You can substitute other frozen and fresh veggies than the ones listed in the ingredients depending on what you have on hand.
- 6 Servings
- Less than $3.00
Ingredients
- 2 cups cooked brown rice
- 1/2 cup frozen green peas, cooked
- 1 cup diced celery
- 1/2 cup diced bell peppers
- 1/4 cup raisins
- 2 tablespoons mayonnaise
- 2 tablespoons French dressing
- salt
Steps
1
Wash hands with soap and water.
2
Mix rice, vegetables, and raisins in a medium-sized bowl.
3
Mix mayonnaise, dressing and salt in a small bowl. Stir into rice/vegetable mixture.
4
Refrigerate leftovers.
Ingredients
Serving Size: 1/2 cup, 1/6 of recipe
| Nutrients | Amount |
|---|---|
| Total Calories | 160 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.4 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 2 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Total Sugars | 6 g |
| Added Sugars included | 1 g |
| Protein | 3 g |
| Minerals | |
| Calcium | 22 mg |
| Potassium | 158 mg |
| Sodium | 100 mg |
| Copper | 113 mcg |
| Iron | 1 mg |
| Magnesium | 36 mg |
| Phosphorus | 79 mg |
| Selenium | 7 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 22 mcg RAE |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mg |
| Vitamin C | 12 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 23 mcg |
| Folate | 18 mcg DFE |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 14 mg |
Source:
- Eating Smart, Being Active
- Colorado State University and University of California at Davis