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confetti-salad recipe

Date: Sun, 29 Jun 1997 06:18:20 -0700
From: Terry & Kathleen Schuller (schuller@ix.netcom.com)

                     *  Exported from  MasterCook  *

                              Confetti Salad

Recipe By     : McDougall Newsletter, May-June, 1997
Serving Size  : 6    Preparation Time :0:15
Categories    : Pasta, Rice, Couscous            Salads, Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked brown rice
   2      cups          frozen corn kernels -- thawed
   1      each          tomato -- coarsely chopped
     1/2  cup           chopped green bell pepper
     1/2  cup           chopped green onions
     1/4  cup           fresh dill weed -- chopped
     1/2  teaspoon      dijon-style mustard
   2      tablespoons   water
   2      tablespoons   wine vinegar
   2      tablespoons   soy sauce
                        several dashes Tabasco sauce

(Original added 2 1/4  ounces sliced black olives, drained.)

Mix brown rice, corn, tomato, green pepper, green onions, olives and dill
weed in a large bowl. set aside.

Place the mustard in a small jar. Add 1 tablespoon water and mix until it
is smooth.  Add remaining water, vinegar, soy sauce and and Tabasco.  Mix
well. Pour over salad.  Toss well to mix.

Cover and chill for at least 2 hours before serving for best flavor.  If
you're in a rush, it may also be served soon after mixing.

Per serving:  135 calories, 1.1g fat, 30g carb, 4g protein, 354mg sodium

kwvegan vegan