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Singapore Rice Salad (recipes)


Singapore Rice Salad

Yield: Makes 6 side-dish servings

The fresh, sweet taste of pineapple mingles with rice and vegetables in this sprightly salad. It' s perfect on its own as a luncheon entrée or as an accompaniment to Honey Lime Glazed Chicken.





Ingredients:



1can (8 ounces) pineapple chunks in pineapple juice, undrained

3cups chilled cooked white rice, prepared in salted water

1cup diced cucumber

1red bell pepper, diced

1cup shredded carrots

1/2cup sliced green onions

2tablespoons fresh lime juice

2tablespoons dry sherry

1tablespoon rice wine vinegar

1teaspoon minced fresh ginger

2tablespoons chopped fresh cilantro

1tablespoon chopped unsalted peanuts









Preparation:





1.Drain pineapple, reserving 3 tablespoons juice. Combine rice, diced cucumber, bell pepper, carrots, green onions and pineapple in large bowl.2.Combine lime juice, sherry, vinegar, ginger and reserved pineapple juice in small bowl; mix well. Pour over rice mixture; toss to coat.3.Cover and refrigerate at least 2 hours or up to 12 hours. Sprinkle with cilantro and peanuts before serving. Garnish with cucumber slices, if desired.









Nutritional Information:







Serving Size:







Fiber

3 g







Carbohydrate

40 g







Saturated Fat









Total Fat

1 g







Calories from Fat

6 %







Calories

188







Protein

4 g







Sodium

367 mg









Dietary Exchange:







Starch

2







Fruit

1/2







Vegetable

1/2