Pea, carrot and rice salad
A tasty salad for all year round, be sure to choose New Zealand frozen vegetables when fresh vegetables are out of season. Support our New Zealand growers.

Ingredients
Serves 4
4 cups cooked brown or white rice
2 cups cooked peas
4 cups cauliflower florets and diced stalks, blanched
4 cups broccoli florets and diced stalks, blanched
4 tomatoes, diced
pinch salt
white pepper to taste
2 Tbsp white vinegar vinaigrette
Method
Place rice, peas, cauliflower, broccoli, tomatoes, salt and pepper in a bowl and use a spoon to gently combine.
Add the vinaigrette and toss gently. Chill until required. Place in serving dishes and serve.
Nutrition Information Panel
Per Serving [4 Serves] | |
---|---|
Energy | 1930kj |
Protein | 14.6g |
Total fat | 7.8g |
- saturated fat | 1.2g |
Carbohydrates | 73.9g |
- sugars | 10.3g |
Fibre | 17.0g |
Sodium | 107mg |