Tutti Fruitti Rice Salad
Ingredients:
3 cups cooked brown rice
¾ cup dried cranberries
1 mango, chopped
¾ cup chopped pecans, toasted
¾ teaspoon ground black pepper
½ cup raspberry vinaigrette dressing
¼ cup plus 2 tablespoons fresh chopped parsley (divided use)
Directions: In a large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 cup parsley. Toss well. Garnish with remaining parsley. Makes 4 servings.
PER SERVING: Cal 302 (30% fat) Fat 10 g Fiber 5 g No chol Sodium 281 mg Carb 50 g
Ingredients:
3 cups cooked brown rice
¾ cup dried cranberries
1 mango, chopped
¾ cup chopped pecans, toasted
¾ teaspoon ground black pepper
½ cup raspberry vinaigrette dressing
¼ cup plus 2 tablespoons fresh chopped parsley (divided use)
Directions: In a large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 cup parsley. Toss well. Garnish with remaining parsley. Makes 4 servings.
PER SERVING: Cal 302 (30% fat) Fat 10 g Fiber 5 g No chol Sodium 281 mg Carb 50 g
