Curried Rice Salad Recipe

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Curried Rice Salad
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Ingredients:

Directions:

  1. In a skillet, saute mushrooms in oil over medium heat, stirring often, for about 2 minutes or until soft.
  2. Add zucchini slices and green onions and cook, stirring, for about 1 minute (you want the zucchini to still be a bit crisp).
  3. Remove cooked veggies into a large mixing bowl and combine with cooked rice, red bell pepper, and parsley.
  4. In a small bowl, combine all dressing ingredients except oil.
  5. Add oil slowly, while whisking, and blend well.
  6. Pour over rice mixture and toss well.
  7. Test for seasonings- adjust if necessary for flavor or moisture.
  8. Cover and chill (can be chilled overnight if needed).
  9. When ready to serve, line a large salad bowl with clean, dry leafy green lettuce leaves and fill with chilled rice salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 134.13 Kcal (562 kJ)
Calories from fat 122 Kcal
% Daily Value*
Total Fat 13.56g 21%
Sodium 390.72mg 16%
Potassium 107.46mg 2%
Total Carbs 2.28g 1%
Sugars 1.25g 5%
Dietary Fiber 0.6g 2%
Protein 0.72g 1%
Vitamin C 17.5mg 29%
Vitamin A 0.3mg 9%
Iron 4.9mg 27%
Calcium 9mg 1%
Amount Per 100 g
Calories 208.82 Kcal (874 kJ)
Calories from fat 189.94 Kcal
% Daily Value*
Total Fat 21.1g 21%
Sodium 608.28mg 16%
Potassium 167.3mg 2%
Total Carbs 3.54g 1%
Sugars 1.95g 5%
Dietary Fiber 0.93g 2%
Protein 1.11g 1%
Vitamin C 27.2mg 29%
Vitamin A 0.4mg 9%
Iron 7.6mg 27%
Calcium 14mg 1%

* 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

  • 3.7
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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