Quote:
Curried Rice Salad with Spinach-and-Citrus Vinaigrette
From Cooking Light
The refreshing vinaigrette balances the rice salad's sweetness.
1/3 cup plain fat-free yogurt
1/3 cup low-fat mayonnaise
2 teaspoons curry powder
1/4 teaspoon salt
3 garlic cloves, minced
4 cups cold cooked long-grain brown rice
1 cup finely chopped Granny Smith apple
1/3 cup thinly sliced green onions
1/3 cup raisins
1/3 cup finely chopped carrot
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon olive oil
1 tablespoon thawed orange juice concentrate [This isn't much, so you might be able to use it. What I did was use 1 T of low-sugar orange juice and one packet of Splenda. Other options: 2T of orange-flavored SF syrup or a little orange extract and some sweetener]
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
8 cups torn spinach
Combine first 5 ingredients in a large bowl, and stir well with a whisk. Add rice and next 4 ingredients (rice through carrot); stir well.
Combine lemon juice and next 6 ingredients (lemon juice through 1 garlic clove) in a large bowl; stir well with a whisk. Add spinach; toss gently. Serve rice mixture over spinach mixture.
Yield: 5 servings (serving size: 1 cup rice mixture and about 1 1/2 cups spinach mixture)
CALORIES 312 (17% from fat); FAT 5.8g (sat 0.9g,mono 2.8g,poly 1.5g); IRON 3.8mg; CHOLESTEROL 0.0mg; CALCIUM 157mg; CARBOHYDRATE 60g; SODIUM 478mg; PROTEIN 8.4g; FIBER 8g
Cooking Light, MAY 2001
Curried Rice Salad with Spinach-and-Citrus Vinaigrette
From Cooking Light
The refreshing vinaigrette balances the rice salad's sweetness.
1/3 cup plain fat-free yogurt
1/3 cup low-fat mayonnaise
2 teaspoons curry powder
1/4 teaspoon salt
3 garlic cloves, minced
4 cups cold cooked long-grain brown rice
1 cup finely chopped Granny Smith apple
1/3 cup thinly sliced green onions
1/3 cup raisins
1/3 cup finely chopped carrot
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon olive oil
1 tablespoon thawed orange juice concentrate [This isn't much, so you might be able to use it. What I did was use 1 T of low-sugar orange juice and one packet of Splenda. Other options: 2T of orange-flavored SF syrup or a little orange extract and some sweetener]
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
8 cups torn spinach
Combine first 5 ingredients in a large bowl, and stir well with a whisk. Add rice and next 4 ingredients (rice through carrot); stir well.
Combine lemon juice and next 6 ingredients (lemon juice through 1 garlic clove) in a large bowl; stir well with a whisk. Add spinach; toss gently. Serve rice mixture over spinach mixture.
Yield: 5 servings (serving size: 1 cup rice mixture and about 1 1/2 cups spinach mixture)
CALORIES 312 (17% from fat); FAT 5.8g (sat 0.9g,mono 2.8g,poly 1.5g); IRON 3.8mg; CHOLESTEROL 0.0mg; CALCIUM 157mg; CARBOHYDRATE 60g; SODIUM 478mg; PROTEIN 8.4g; FIBER 8g
Cooking Light, MAY 2001
