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Saffron rice salad

Yield: 4 Servings

Ingredients:

• 2 tb White wine vinegar
• 1 tb Olive oil
• 2 dr Hot pepper sauce (optional) --Or more to taste
• 1 Garlic clove; minced
• 1/4 ts Ground white pepper
• 2 1/2 c Cooked rice -(cooked in chicken broth &
• 1/16 ts Saffron)* -- cooled to room temp.
• 1/2 c Diced red pepper
• 1/2 c Diced green pepper
• 1/4 c Sliced green onions -- including tops
• 1/4 c Sliced ripe olives

Instructions:

Lettuce leaves Combine vinegar oil pepper sauce (if desired) garlic and white pepper in large bowl; mix well. Add remaining ingredients except lettuce; toss lightly. Serve on lettuce leaves. *Ground turmeric may be substituted. Each serving provides: * 198 calories * 4.0 g. protein * 2.6 g. fat * 39.3 g. carbohydrate * 1.7 g. dietary fiber * 565 mg. sodium * 0 mg. cholesterol Source: "Light Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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