 |
Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
|
This salad is not only pretty but very light, low in fat, and easy to make. Hope you enjoy. BE WARNED: this needs to chill for 8 hours (cooking time is chill time). You should start the night before serving or in the morning. Ingredients:
2 tablespoons red wine vinegar |
2 1/4 teaspoons vegetable oil |
2 1/4 teaspoons water |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup uncooked rice (regular, not instant) |
3/4 cup raw zucchini, peeled and diced |
1/4 cup sliced radish |
3 tablespoons plain low-fat yogurt |
1 tablespoon thinly sliced green onion |
1 1/2 teaspoons chopped fresh dill weed |
Directions:
1. Combine vinegar, oil, water, salt, and pepper in a small bowl; set aside.
2. Cook rice according to package directions, omitting salt and fat. Pour vinegar mixture over hot rice; toss gently to coat. Let cool.
3. Add zucchini, radishes, yogurt, green onions, and dillweed to rice mixture. Toss gently; cover and refrigerate 8 hours.
|
|