Vegetable and Rice Salad

Perfect as a picnic salad or a dish at your next potluck, this wholesome vegetable and rice salad features whole-grain rice and crisp green veggies drizzled with a light dressing. If asparagus is out of season or too expensive, use trimmed green beans instead.

Ingredients:

• 2 cups cooked whole grain rice
• 1 medium zucchini, halved lengthwise, then sliced
• 1/2 pound asparagus, trimmed, blanched*, and cut into 1 1/2-inch pieces
• 1 cup baby spinach, finely chopped
• 1/2 cup parsley, finely chopped
• Juice of 1 large lemon
• 1 tbsp extra-virgin olive oil
• 1 tbsp water
• Freshly ground black pepper to taste

Preparation:

Combine rice, sliced zucchini, asparagus pieces, spinach, and parsley in a large salad bowl. With a small whisk, combine lemon juice, oil and water. Season with pepper. Drizzle over rice salad. Toss gently.

Serves 6-8

Per Serving: Calories 112, Calories from Fat 26, Total Fat 3g (sat 0.4g), Cholesterol 0mg, Sodium 12mg, Carbohydrate 18.4g, Fiber 2.5g, Protein 3g

_{*Boiled or Steamed for 2 minutes, then plunged into ice water to stop the cooking process.}

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