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    Summer Rice Salad

    Source of Recipe

    WW Boards

    Recipe Introduction

    8 Servings ( 1/2 Cup ); 2 Points per serving

    List of Ingredients

    2 cups cooked wild rice
    3/4 cup corn*
    2 scallions, trimmed and sliced
    2-4 Tbsp. finely chopped parsley
    3 Tbsp. chopped walnuts 2 Tbsp. chopped red onion
    1 Tbsp. rice vinegar
    1 Tbsp. extra virgin olive oil
    Salt and freshly ground black pepper,
    to taste


    In a large bowl, combine the wild rice, corn, scallions, parsley, nuts and onion. In a small bowl, whisk together the vinegar and oil, then add it to the rice mixture. Toss to combine. Season it to taste with salt and pepper. Cover and let it stand for 30 minutes before serving to allow the flavors to develop.

    *Note: For the corn, cut the kernels off 1 ear of cooked corn, or use defrosted frozen, or drain and rinse canned corn. Yellow or white corn is equally good.

    Makes 8 servings. About 1/2 cup per serving.

    Per serving: 94 calories, 4 g. total fat (less than 1 g. saturated fat), 14 g. carbohydrate, 3 g. protein, 2 g. dietary fiber, 57 mg. sodium.




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