Post by Tim Wescott on Aug 24, 2004 7:40:48 GMT -5
Oriental Salad:
Makes: 5 servings
Ingredients:
2 cups cooked brown rice
2 cups cucumber, sliced
2 tablespoons rice vinegar
1 tablespoon soy sauce (reduced-sodium)
1/2 tablespoon sesame or olive oil
1/2 tablespoon water
1⁄2 tablespoon sugar substitute, such as Splenda
1⁄2 teaspoon gingerroot, grated
2 tablespoon jalapeno pepper, chopped
1 tablespoon garlic, minced
Directions:
Mix vinegar, soy sauce, sesame oil, water, and sugar substitute thoroughly.
Add gingerroot, jalapeno, and garlic and mix again.
Pour the liquid over the hot rice and cucumbers and toss.
Nutritional Information:
Serving size: 1 cup
Calories: 145
Cholesterol: 10 mg
Fat: 2 g
Protein: 5 g
Carbohydrates: 40 g
Fiber: 3 g
Sodium: 240 mg
Makes: 5 servings
Ingredients:
2 cups cooked brown rice
2 cups cucumber, sliced
2 tablespoons rice vinegar
1 tablespoon soy sauce (reduced-sodium)
1/2 tablespoon sesame or olive oil
1/2 tablespoon water
1⁄2 tablespoon sugar substitute, such as Splenda
1⁄2 teaspoon gingerroot, grated
2 tablespoon jalapeno pepper, chopped
1 tablespoon garlic, minced
Directions:
Mix vinegar, soy sauce, sesame oil, water, and sugar substitute thoroughly.
Add gingerroot, jalapeno, and garlic and mix again.
Pour the liquid over the hot rice and cucumbers and toss.
Nutritional Information:
Serving size: 1 cup
Calories: 145
Cholesterol: 10 mg
Fat: 2 g
Protein: 5 g
Carbohydrates: 40 g
Fiber: 3 g
Sodium: 240 mg
