Vegetable & Rice Summer Salad

Vegetable & Rice Summer Salad

 

Vegetable & Rice Summer Salad

Course Salad
Servings 8
Calories 319.45 kcal

Ingredients
  

  • 2 lbs boneless skinless chicken breast cooked either grilled or sautéed and cubed
  • ½ small container of grape tomatoes halved lengthwise
  • ¼-½ cup sliced spring onion
  • ½ cup minced Italian flat leaf parsley
  • ½ cup dried cranberries
  • ½ cup unsalted peanuts
  • ½ cup sliced carrots
  • ½ cup rinsed garbanzo beans
  • 8 servings of slow cooked or instant brown rice
  • DRESSING:
  • 6-8 green salad olives chopped
  • 1 ½ Tbs Dijon Mustard
  • 1/3 Cup Red Wine Vinegar
  • ½ Cup Extra Virgin Olive Oil
  • Mix Dijon Mustard Olives, Red Wine Vinegar in a bowl. Slowly add Extra Virgin Olive Oil, mixing with a fork or whisk as you pour

Instructions
 

  • -Make rice. Use a little less water then they recommend and remove rice from heat a little early so you have al dente rice for the salad.
  • -Spread finished rice on a baking sheet to cool too room temperature and dry
  • -Mix rice and all ingredients above into a large bowl
  • -Add dressing slowly, mixing while you add. Taste after ½ of dressing is in and adjust to your desires. Finish with a sprinkle of salt and pepper.

Notes

For a lower carbohydrate and more diabetic friendly version, only eat 3/4 cup portion

Nutrition

Serving: 1.375CupsCalories: 319.45kcalCarbohydrates: 37.44gProtein: 24.33gFat: 8.81gSaturated Fat: 1.72gCholesterol: 65.77mgSodium: 110.72mgPotassium: 455.37mgFiber: 4.09gSugar: 6.54gCalcium: 31.7mgMagnesium: 83.59mgPhosphorus: 296.45mg
Tried this recipe?Let us know how it was!

Vegetable & Rice Summer Salad (Low Potassium Version)

Vegetable & Rice Summer Salad (Low Potassium Version)

The Cooking Doc®
Servings 8
Calories 251.42 kcal

Ingredients
  

  • 1 to 2 lbs boneless skinless chicken breast cooked either grilled or sautéed and cubed
  • ½ small container of grape tomatoes halved lengthwise
  • ¼-½ cup sliced spring onion
  • ½ cup minced Italian flat leaf parsley
  • ½ cup dried cranberries
  • ½ cup unsalted peanuts
  • ½ cup sliced carrots
  • ½ cup rinsed garbanzo beans
  • 8 servings of slow cooked or instant brown rice
  • DRESSING:
  • 3-4 green salad olives chopped
  • 1 ½ Tbsp Dijon Mustard
  • 1/3 Cup Red Wine Vinegar
  • ½ Cup Extra Virgin Olive Oil
  • Mix Dijon Mustard Olives, Red Wine Vinegar in a bowl. Slowly add Extra Virgin Olive Oil, mixing with a fork or whisk as you pour

Instructions
 

  • Make rice. Use a little less water then they recommend and remove rice from heat a little early so you have al dente rice for the salad.
  • Spread finished rice on a baking sheet to cool to room temperature and dry
  • Mix rice and all ingredients above into a large bowl
  • Add dressing slowly, mixing while you add. Taste after ½ of dressing is in and adjust to your desires. Finish with a sprinkle of salt and pepper.

Notes

Substitutions: For a VERY low potassium version: Use white rice instead of brown rice, omit garbanzo beans and peanuts, and substitute blanched green beans and yellow pepper for tomatoes/carrots.
For a lower carbohydrate and more diabetic friendly version, only eat 3/4 cup portion

Nutrition

Serving: 1.375CupsCalories: 251.42kcalCarbohydrates: 29.65gProtein: 19.33gFat: 5.76gSaturated Fat: 1.45gCholesterol: 47.06mgSodium: 448.66mgPotassium: 243.47mgFiber: 1.27gSugar: 5.42gCalcium: 30.28mgMagnesium: 31.19mgPhosphorus: 164.25mg
Tried this recipe?Let us know how it was!
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