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.
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
white pepper to taste
2 Tbsp white vinegar vinaigrette
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]|
|- saturated fat||1.2g|