4 Serves
71 Mins
Cook the rice according to package instructions, then set it aside to cool completely.
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Vitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
41 µg / 400 µgCalcium
42 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
496 mg / 4,700 mgSodium
316 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Wash the lettuce, tomatoes, cucumber, and onion thoroughly, then use a chef's knife and cutting board to chop them into bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the cooled rice and chopped vegetables in a large mixing bowl.
Drizzle the prepared dressing over the salad and toss gently until everything is evenly coated.
3
g11
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