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Vegetable and Wild Rice Salad
Source: dLife

Squash, zucchini, eggplant, and pepper salad with rice and a Dijon mustard dressing.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 160.8
Total Carbs 24.7 g
Dietary Fiber 4.7 g
Sugars 6.7 g
Total Fat 5.6 g
Saturated Fat 0.8 g
Unsaturated Fat 0.2 g
Potassium 429.0 mg
Protein 4.4 g
Sodium 252.9 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 425 degrees F.
  2. Cover a baking sheet with aluminum foil and coat with cooking spray.
  3. Slice vegetables, but not garlic, into 3/4 to 1-inch pieces.
  4. Lay vegetables, including garlic, on baking sheet and coat with cooking spray. Top with herbs.
  5. Bake vegetables 40 minutes or until soft. Take garlic out after 20 minutes. Let cool to room temperature.
  6. Smash garlic in a small bowl and whisk in dressing, yogurt, orange juice, and rind. Add vegetables and rice to dressing and combine well; sprinkle with salt and pepper.

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