Tomato Rice Salad
Low Fat Recipe
For this tomato rice salad, drain artichokes, reserve marinade and slice in half. Combine lemon juice, garlic, salt and pepper.
Use your microwave to quickly cook up the first 7 ingredients of Garden Tomato Sauce and Pasta, then add tomatoes, oregano, basil, pepper, tomato paste, bay leaf, soy sauce, honey, dry red wine and finally, your hot cooked pasta.
1 jar (6 ounce) marinated artichoke hearts
2 tablespoons lemon juice
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked rice
3 large tomatoes, seeded and diced
1 medium red onion, diced
1 can (5-3/4 ounce) whole black olives, drained and quartered
1/4 cup chopped fresh parsley
Drain artichokes, reserve marinade and slice in half. Combine lemon juice, garlic, salt and pepper and reserved marinade.
Gently combine dressing, rice, artichoke hearts and remaining ingredients and mix well to coat.
Recipe makes 6 to 8 servings
Serving size: 6 ounces
Calories: 211; Total Fat: 5g; Saturated Fat: trace; Protein: 5g; Carbohydrate: 38g; Fiber: 4g; Cholesterol: 0; Sodium: 519
Did you know?
Scientists in Sri Lanka have figured out that cooking rice with oil, then cooling it, may slash calories by up to half. The cooling process, along with fat from the oil, boosts rice's resistant starch, an indigestible carb.
Try it at home: Add 1 teaspoon healthy oil to the cooking water for every 1/2-cup uncooked rice. Cook, chill overnight, and you have rice that tastes just like rice but has fewer storable calories!