Directions:
- Salad: In a small saucepan, bring water and rice to a boil. Reduce heat to low. Cover and cook 20 minutes or until done. Meanwhile, cut asparagus into 1/2 sections and blanch. Chop red pepper, green onion, peanuts and parsley. Zest and section orange. Mix all ingredients together including orange zest (quantity to your liking), but not orange slices. Refrigerate.
- Dressing: Whisk ingredients together and spoon over servings of rice salad as desired. Serve with orange sections.
- Time to make includes prep and cook times.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.91 Kcal (1452 kJ) | ||
| Calories from fat | 268.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.82g | 46% | |
|---|---|---|---|
| Sodium | 511.15mg | 21% | |
| Potassium | 322.01mg | 7% | |
| Total Carbs | 18.28g | 6% | |
| Sugars | 9.18g | 37% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 5.9g | 12% | |
| Vitamin C | 37.3mg | 62% | |
| Iron | 1.7mg | 9% | |
| Calcium | 47.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 170.88 Kcal (715 kJ) | ||
| Calories from fat | 132.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.69g | 46% | |
|---|---|---|---|
| Sodium | 251.77mg | 21% | |
| Potassium | 158.61mg | 7% | |
| Total Carbs | 9.01g | 6% | |
| Sugars | 4.52g | 37% | |
| Dietary Fiber | 1.79g | 15% | |
| Protein | 2.91g | 12% | |
| Vitamin C | 18.4mg | 62% | |
| Iron | 0.8mg | 9% | |
| Calcium | 23.6mg | 5% | |
* 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.
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