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Special Diets/Vegetarian

Recipe info
Category: Special Diets/Vegetarian
Rating: 0.00

Wild Rice Salad

Categories: Main dishes, Vegetarian, Salads, Main dish, Ornish: ea
Yield: 4 servings

2 c Wild rice; cooked
1/2 c Cooked corn kernels
1/2 c Diced red bell pepper
1/2 c Chopped tomato
1/4 c Cooked green peas
1/4 c Diced red onion
1/4 c Green beans; cut into pieces
-and cooked
4 tb Frozen apple juice
2 tb Red wine vinegar
2 tb Chopped fresh basil
1 tb Chopped fresh parsley
1 tb Chopped fresh tarragon
1 tb Fresh lime juice
Freshly ground black pepper

This bright array of color is an easy-to-make, tasty, and very satisfying
salad. You can prepae and refrigerate it for a few hours before serving.
Try it as part of a salad plate with Pumpkin Salad and the Roasted and
Rustic Sweet Peppers. It could also be served as part of brunch with
Scrambled Mexican Tofu and salsa.

Makes 4 cups. Serves 4 to 6.

In a large bowl. combine all the ingredients. Toss well and season to taste
with freshly ground black pepper and salt.

Serving size = 1 cup, 175 calories, 0.8 gram fat, 0 milligrams cholesterol,
30.6 milligrams sodium without added salt

Recipe by: Eat More, Weigh Less, by Dean Ornish, page 170

Posted to fatfree digest by Kathleen on Aug 8,


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