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Great tasting, filling entree salad.
|Makes 8 servings |
|Amount Per Serving |
| Calories ||187.3 |
| Total Carbs ||28.2 g |
| Dietary Fiber ||3.1 g |
| Sugars ||4.0 g |
| Total Fat ||4.2 g |
| Saturated Fat ||1.0 g |
| Unsaturated Fat ||0.5 g |
| Potassium ||329.3 mg |
| Protein ||9.6 g |
| Sodium ||264.4 mg |
| Dietary Exchanges |
4.21502 Fat, 0.52361 Vegetables, 0.6944 Meat, 0.09858 Other Carbs, 1.41685 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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each Lettuce, red leaf, fresh, head 1
each parsley sprigs 1
cup Rice, brown, long grain, dry 1
cup fat free reduced sodium chicken broth 6
oz Pork, ham, whole, lean, roasted, diced 1
cup Corn, yellow, sweet, kernels, fresh 1
cup Peas, green, sweet, frozen 4
each Onion, green, tops & bulb, fresh, large 1
each medium bell peppers 4
each radishes 0 1/4
cup chopped parsley 1
tbsp fresh dill weed 0 1/2
cup Salad Dressing, Italian, house, reduced fat, light 0 1/2
tsp dijon mustard
- Prepare the rice using the package instructions, substituting broth for 1 cup of the liquid and omitting the salt. Then, let cool.
- Combine the rice with the ham, vegetables, parsley, and dill weed in a large bowl.
- To make dressing, whisk together the salad dressing and mustard in a small bowl. Pour the dressing into the rice and ham mixture, stirring to coat. Cover and refrigerate.
- Place a scoop of salad on a bed of lettuce and top with the parsley or mint. Serve at room temperature or chilled.