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Mango, Cucumber and Rice Salad Recipe

Mango, Cucumber and Rice Salad Recipe

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Ingredients:

Serving

1/2 cup whole rice
1/4 black wild rice
finely grated zest and juice from 1 large lime
1 tbsp soy oil
1/2 tbsp splenda sugar substitute
salt and pepper
1/2 cup diced mango (1 medium sized)
1/2 cucumber, peeled, seeded and diced
2 scallions, thinly sliced
1/4 cup basil, thinly sliced ( chiffonade)
1/4 cup roasted peanuts, chopped

Directions:

In a small pan, boil water. Salt and add both rices and mix well. Cook according to directions until just cooked. Remove from heat and rinse.
Mix lime zest, juice, oil, Splenda, salt and pepper to make vinegrette.
In medium bowl combine mango, cucumber, scallions, basil, rice, and peanuts. Toss with vinegrette, chill, serve and ENJOY!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	230.96 Kcal (967 kJ)
Calories from fat	82.6 Kcal
		% Daily Value*
Total Fat	9.18g	14%
Sodium	125.33mg	5%
Potassium	230.64mg	5%
Total Carbs	32.64g	11%
Sugars	3.58g	14%
Dietary Fiber	2.8g	11%
Protein	5.26g	11%
Vitamin C	9.9mg	16%
Iron	2mg	11%
Calcium	34.3mg	3%

Amount Per 100 g
Calories	192.33 Kcal (805 kJ)
Calories from fat	68.79 Kcal
		% Daily Value*
Total Fat	7.64g	14%
Sodium	104.36mg	5%
Potassium	192.06mg	5%
Total Carbs	27.18g	11%
Sugars	2.98g	14%
Dietary Fiber	2.33g	11%
Protein	4.38g	11%
Vitamin C	8.2mg	16%
Iron	1.7mg	11%
Calcium	28.6mg	3%

* 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

4.8

Points
6

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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