Carrot and rice salad
Colourful and nutritious - the ideal salad for the weekday lunchbox.
Ingredients
Serves 1-2
1 cup cooked black rice
1 carrot, peeled into ribbons
1 spring onion, sliced
1 tomato, sliced into wedges
½ cup sliced lettuce
1 Tbsp chopped parsley
2 Tbsp lite vinaigrette
Method
Mix all ingredients together and serve.
Option: Add vinaigrette just before serving if taking to work for lunch.
Nutrition Information Panel
| Per Serving [2 Serves] | |
|---|---|
| Energy | 1597kj |
| Protein | 7.6g |
| Total fat | 5.5g |
| - saturated fat | 0.9g |
| Carbohydrates | 79g |
| - sugars | 6.1g |
| Fibre | 5.8g |
| Sodium | 214mg |