Serves: 4
Total Calories: 104
1. In small bowl, combine all dressing ingredients blend well.
2. In large bowl, combine all salad ingredients mix well. Add dressing toss gently to mix thoroughly. Serve immediately, or cover and refrigerate until serving time.
TIP: * Two cups cooked instant wild or brown rice can be substituted for the canned rice.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 120 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 3 mg 1% * Sodium: 320 mg 13% * Total Carbohydrate: 19 g 6% * Dietary Fiber: 2 g 8% * Sugars: 6 g * Protein: 3 g * Vitamin A: 8% * Vitamin C: 20% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 Fat
This Curry Wild Rice Salad recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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