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More Popular Recipes

Rice Salad With Salmon Snow Peas and Asparagus

Recipe #259949 | 45 min | 20 min prep | SERVES 2 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Sonya01

RECIPE BY: Sonya01

rice salad with a twist

Posted on: Oct 18, 2007

Print Recipe

Ingredients

  • 1 cup medium grain rice
  • 150 g piece fresh salmon
  • 60 g snow peas
  • 4 asparagus spear
  • 6 basil leaves, torn
  • 2 teaspoons olive oil
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons reduced sodium soy sauce

    • Directions

    1. 1
      Cook rice in simmering water unil tender.
    2. 2
      Refresh under running cold water and drain.
    3. 3
      Steam the salmon until cooke and let cool. Coarstley shred the salmon and put aside. Blance the snowpeas in simmering water. Refresh and put aside.
    4. 4
      Snap any tough stalks off the asparagus spears and blanch the spears in simmering water. Refresh and put asside.
    5. 5
      Add basil leaves and toss all the ingredients togehter in al bowl and dress with oil, vinegar and soy sauce.

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    Nutrition Facts

    Serving Size 1 (249g)

    Recipe makes 2 servings

    The following items or measurements are not included below:

    2 teaspoons rice wine vinegar

    Calories 501
    Calories from Fat 70 (14%)
    Amount Per Serving %DV
    Total Fat 7.8g 12%
    Saturated Fat 1.2g 6%
    Monounsaturated Fat 4.2g
    Polyunsaturated Fat 1.7g
    Trans Fat 0.0g
    Cholesterol 38mg 12%
    Sodium 233mg 9%
    Potassium 496mg 14%
    Total Carbohydrate 81.6g 27%
    Dietary Fiber 3.1g 12%
    Sugars 1.7g
    Protein 23.3g 46%
    Vitamin A 1110mcg 22%
    Vitamin B6 0.4mg 19%
    Vitamin B12 2.2mcg 37%
    Vitamin C 21mg 36%
    Vitamin E 1mcg 5%
    Calcium 50mg 5%
    Iron 6mg 33%

    detailed view...

    how is this calculated?

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