Vegan - Cajun Rice Salad

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* Exported from MasterCook *

 

Cajun Rice Salad

 

Recipe By :Linda McCartney

Serving Size : 4 Preparation Time :0:00

Categories : Salads Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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2/3 cup long-grain rice

3 tablespoons each chooped red and yellow bell pepper

2 tablespoons canned mild green chili peppers -- chopped finely

1/3 cup red onion -- chopped finely

2 stalks celery -- chopped finely

Creole Vinaigrette -- (see recipe)

Tabasco to taste -- (optional)

4 scallions -- chopped finely

small bunch of parsley -- chopped finely

 

Cook the rice according to the instructions on the package. Combine the rice,

peppers, red onion, and celery in a salad bowl. Toss

thoroughly with sufficient vinaigrette to moisten the salad and season to taste

with the optional Tabasco. Sprinkle with the

chopped scallions and parsley before serving.

 

Source:

" Linda McCartney on Tour "

Copyright:

" © Little, Brown, & Co. "

 

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Per serving: 126 Calories (kcal); trace Total Fat; (1% calories from fat); 3g

Protein; 28g Carbohydrate; 0mg Cholesterol; 22mg

Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

NOTES : Peppers of every kind are crucial to Cajun cooking; this colorful salad

uses red and yellow bell pepers, green chili

peppers, and peppery spices. Make it as chili-hot as you can stand to give this

vigorous dish its authentic Cajun effect!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0