Brown Rice Salad With Peppers and Zucchini Recipe

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Brown Rice Salad With Peppers and Zucchini
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Ingredients:

Directions:

  1. Cook brown rice according to package directions (if you wish, add a 1/2 a vegetable cube in place of any salt listed in the cooking instructions) and set aside to cool.
  2. Chop vegetables and cheese and toss with cooled, cooked rice. I use a mandoline slicer to get a variety of shapes and textures to my vegetables. Use whatever vegetables appeal to you.
  3. In a small jar make vinaigrette by mixing the salt, pepper, vinegar, mustard, garlic and oregano together and then adding the oil.
  4. This will actually make more dressing than is needed for the salad, I think, but it is a solid vinaigrette that performs well on other salads.
  5. Dress the salad to taste and serve immediately.
  6. This salad can also enhanced by chicken, tuna or chopped egg.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 472.18 Kcal (1977 kJ)
Calories from fat 298.5 Kcal
% Daily Value*
Total Fat 33.17g 51%
Cholesterol 16.69mg 6%
Sodium 245.73mg 10%
Potassium 332.88mg 7%
Total Carbs 35.88g 12%
Sugars 4.32g 17%
Dietary Fiber 3.84g 15%
Protein 6.39g 13%
Vitamin C 78.8mg 131%
Iron 1.2mg 7%
Calcium 120.1mg 12%
Amount Per 100 g
Calories 231.35 Kcal (969 kJ)
Calories from fat 146.25 Kcal
% Daily Value*
Total Fat 16.25g 51%
Cholesterol 8.18mg 6%
Sodium 120.4mg 10%
Potassium 163.1mg 7%
Total Carbs 17.58g 12%
Sugars 2.12g 17%
Dietary Fiber 1.88g 15%
Protein 3.13g 13%
Vitamin C 38.6mg 131%
Iron 0.6mg 7%
Calcium 58.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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