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Spanish Rice Salad
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-
Prep
20
min
-
Total
0
min
-
Ingredients
12
-
Servings
10
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Ingredients
Salad
-
2
cups cooked white rice
-
2
(11-oz.) cans whole kernel corn, red and green peppers, drained
-
1/2
cup chopped red onion
-
1/2
cup chopped green bell pepper
-
4
oz. (1 cup) shredded reduced-fat Cheddar cheese
Dressing
-
3/4
cup thick & chunky salsa
-
1/2
cup light sour cream
-
1/2
to 3/4 teaspoon salt
-
1/2
teaspoon cumin
-
1/2
teaspoon chili powder
Garnish
-
1
ripe avocado, pitted, peeled and cut into 10 wedges
-
10
fresh cilantro sprigs
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Steps
-
1
In large bowl, combine all salad ingredients; mix well. In medium bowl, combine all dressing ingredients; mix well.
-
2
Add dressing to salad; toss to coat. Spoon salad onto individual serving plates. Garnish each with avocado wedge and cilantro sprig.
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Nutrition Facts
Serving Size:
1/2 Cup
- Calories
- 200
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Cholesterol
- 15mg
- 5%
- Sodium
- 580mg
- 24%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 6g
- Protein
- 7g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 15%
- 15%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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