cashew rice and chile salad

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* Exported from MasterCook *

 

Ortega's Nutty Rice and Chile Salad

 

Recipe By :Ortega

Serving Size : 5 Preparation Time :0:30

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 (7-oz. can) ORTEGA® Diced Green Chiles

2 tablespoons white wine vinegar

2 2/3 tablespoons vegetable oil

1 1/2 teaspoons Dijon mustard

1 1/2 cups cooked long-grain white or wild rice

1/2 large red bell pepper -- seeded and chopped

1 1/2 green onions -- chopped

1/4 cup chopped pecans

 

COMBINE chiles, vinegar, vegetable oil and mustard in small bowl. Combine rice,

bell pepper, green onions and pecans in medium bowl. Add chile mixture; toss to

coat well. Cover; refrigerate for at least 1 hour.

 

 

Source:

" http://www.verybestmeals.com/ (brandname recipes) "

T(Chilling):

" 1:00 "

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Per Serving (excluding unknown items): 189 Calories; 12g Fat (54.4% calories

from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 47mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : This rice salad with it's nutty crunch and spicy bite is sure to be a

great side-kick to any meal with a South-of-the-Border theme.

 

Nutr. Assoc. : 901657 0 0 0 2840 0 0 0

 

 

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