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Rice Salad Milano

2016-06-14
  • Servings: 8
  • Prep Time: 30m
janet

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Nutritional Info

This information is per serving.

  • Calories

    139

  • Total Fat

    5 g

  • Saturated Fat

    1 g

  • Cholesterol

    1 mg

  • Sodium

    182 mg

  • Potassium

    71 mg

  • Total Carbs

    21 g

  • Fiber

    3 g

  • Sugars

    1 g

  • Protein

    3 g

Ingredients

  • 3 cups hot cooked rice
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon rosemary leaves
  • 1/2 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1 small zucchini, julienned
  • 1 medium tomato, seeded and chopped
  • 2 tablespoons Parmesan cheese

Method

Step 1

Place rice in a large bowl.

Step 2

In a jar with a lid, combine oil, lemon juice, garlic, salt, rosemary, oregano and pepper (as written the dressing amount is light so I normally make a little more). Shake. Pour over rice and toss lightly.

Step 3

Cover and let cool. Add remaining ingredients. Serve at room temperature or chilled.

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