Monday, November 21, 2011

Confetti Rice Salad

Beautiful, perfect for the holidays!

1 1/2 cups Arborio rice, cooked
1/2 English cucumber
1 cup carrot sticks
1 cup frozen English peas
1/2 cup red bell pepper cut into 1/4-inch cubes
4 ounces pimento, drained & chopped
1/2 cup Italian dressing
2 tablespoons rice wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
Leaf lettuce, washed & drained
Carrot curls (optional)

1. Combine all ingredients except the lettuce. Allow to chill for at least 2 hours or longer.

2. To serve, fluff salad with salad tongs, and spoon onto salad plates lined with lettuce leaves. Garnish with carrot curls, if desired.

Servings: 8

Total Time: 2 hours and 30 minutes

Nutrition (per serving): 227 calories, 38 calories from fat, 4.4g total fat, 0mg cholesterol, 319.9mg sodium, 247.3mg potassium, 45g carbohydrates, <1g fiber, 13.4g sugar, 3.1g protein

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