Lemony Rice Salad With Carrots And Radishes

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* Exported from MasterCook *

 

Lemony Rice Salad With Carrots And Radishes

 

Recipe By : Cooking Light, March 1999

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons water

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1 tablespoon olive oil

2 teaspoons chopped fresh of 1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups hot cooked long-grain rice

3/4 cup shredded carrot

3/4 cup shredded radish

1/4 cup golden raisins

3 tablespoons chopped walnuts -- toasted

 

1. Combine the first 7 ingredients in a small bowl.

 

2. Combine rice and remaining ingredients; drizzle with lemon mixture, and

toss well. Serve warm or at room temperature. Yield: 4 servings (serving

size: 1 cup).

 

Calories 223 (28% from fat); Fat 7g (sat 0.7g, poly 2.5g, mono 3.3g);

Protein 4.2g; Carb 37.5g; Fiber 2.2g; Chol 0mg; Iron 1.6mg; Calc 33mg

 

Converted by MC_Buster. KES_02 Apr 99

 

 

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Karen S

ksonness