Summer Squash And Rice Salad Recipe

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Summer Squash And Rice Salad
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Ingredients
11
Count
Nutrition
274
Calories
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Ingredients:

Directions:

  1. In a frying pan over high heat warm 2 tablespoons of the olive oil.
  2. Add one-third each of the squash and season to taste with salt and pepper.
  3. Sauté stirring often until lightly browned and slightly soft then transfer to a bowl.
  4. Cook remaining squash in 2 batches in the same way using 2 tablespoons oil with each batch.
  5. Let the squashes cool.
  6. In the same frying pan heat remaining 2 tablespoons oil over medium heat.
  7. Add onion and sauté until lightly golden.
  8. Stir in the garlic and cook briefly.
  9. Add the cumin then reduce heat to low and sauté for 2 minutes longer.
  10. Add to the bowl holding the squash then add vinegar, rice and parsley and toss to mix well.
  11. To serve line individual plates with lettuce leaves and spoon the salad on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 273.97 Kcal (1147 kJ)
Calories from fat 197.88 Kcal
% Daily Value*
Total Fat 21.99g 34%
Sodium 396.92mg 17%
Potassium 91.5mg 2%
Total Carbs 17.91g 6%
Sugars 0.08g 0%
Dietary Fiber 1.25g 5%
Protein 1.92g 4%
Vitamin C 7.4mg 12%
Iron 0.9mg 5%
Calcium 25.1mg 3%
Amount Per 100 g
Calories 286.87 Kcal (1201 kJ)
Calories from fat 207.21 Kcal
% Daily Value*
Total Fat 23.02g 34%
Sodium 415.63mg 17%
Potassium 95.81mg 2%
Total Carbs 18.75g 6%
Sugars 0.09g 0%
Dietary Fiber 1.3g 5%
Protein 2.01g 4%
Vitamin C 7.7mg 12%
Iron 0.9mg 5%
Calcium 26.3mg 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

  • 7.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free

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