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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Toss all of the salad ingredients together. Mix the dressing ingredients first, and then add to the salad. Toss to mix. Best served chilled, but was actually pretty good warm. Very colorful, and would probably make a great main dish for folks who limit their meat intake. Makes about 8-10 servings (side dish), so my estimate is about 2 grams or so per serving.
| Ingredients:
4 Cup(s) Cooked and cooled brown rice
1 Cup(s) Zucchini, chopped
1 Cup(s) Carrots, chopped
1/4 Cup(s) Purple onion, chopped
1 Clove garlic, chopped
1 Tablespoon(s) Fresh basil, chopped
1 Tablespoon(s) Olive oil
1 Teaspoon(s) Thyme
2 Teaspoon(s) Parsley
1/4 Cup(s) Fresh lemon
1/2 Teaspoon(s) Salt |
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