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Vegetable Rice Salad

SUBMITTED BY: Cathy Sestak

"From Freeburg, Missouri, Cathy Sestak shares this mixture of leftover rice and crisp vegetables in a cool, creamy ranch-flavored dressing. 'I always receive lots of compliments when I bring this salad to parties and get-togethers,' Cathy reports."
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PREP TIME  5 Min
READY IN  5 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 1/2 cups cooked rice
  • 1 cup broccoli florets
  • 1 cup cauliflowerets
  • 3 green onions, thinly sliced
  • 1/2 cup mayonnaise
  • 2 tablespoons dry ranch salad dressing mix
  • 2 tablespoons milk
  • 1 tablespoon vinegar
  • 2 teaspoons sugar

DIRECTIONS

  1. In a bowl, combine rice, broccoli, cauliflower and onions. In a small bowl, combine the remaining ingredients; mix well. Stir in rice mixture. Cover and refrigerate for 1 hour or until serving.

FOOTNOTE

  • Nutritional Analysis: One 1/2-cup serving (prepared with fat-free mayonnaise and fat-free milk) equals 96 calories, trace fat (0 saturated fat), trace cholesterol, 341 mg sodium, 21 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
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