Colorful Rice Salad With Lemon Dressing

1. Toss prepared vegetables together in a large bowl.

2. Place lemon juice in a small bowl.

3. Drizzle in olive oil while whisking, to emulsify the liquids.

4. Add to the vegetables; cover and refrigerate for an hour.

5. Add cooked, cooled rice; add salt and pepper to taste.

6. Refrigerate until serving time.

7. Delicious with grilled or broiled steak, chicken or fish.

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Nutrient	Quantity
Total fats	2.5911 g
Protein	10.2773 g
Carbohydrates	35.4271 g
Energy	172.626 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1852 g
Water	618.2975 g
Aspartic acid	1.0322 g
Calcium, Ca	362.188 mg
Lutein + zeaxanthin	22364.046 g
Fiber, total dietary	12.4318 g
Fatty acids, total saturated 22:0	0.0043 g
Carotene, beta	21509.594 g
Niacin	3.244 mg
Vitamin A, RAE	1872.836 g
Arginine	0.8434 g
Riboflavin	0.4881 mg
Tocopherol, beta	0.0388 mg
Fatty acids, total polyunsaturated 15:0	0.0049 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0502 g
Glutamic acid	1.7788 g
Stigmasterol	0.06 mg
Sodium, Na	196.776 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0077 g
Total lipid (fat)	2.5911 g
Manganese, Mn	1.7247 mg
Fructose	8.2358 g
Proline	0.3794 g
Fatty acids, total saturated 16:0	0.2276 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0989 g
Sucrose	2.7725 g
Choline, total	64.5688 mg
Sugars, total	18.1181 g
Serine	0.3498 g
Fatty acids, total saturated 10:0	0.0378 g
Fatty acids, total saturated 18:0	0.0466 g
Vitamin B-6	0.7082 mg
Selenium, Se	10.5616 g
Ash	5.0368 g
Fatty acids, total saturated 18:1 undifferentiated	0.1286 g
Pantothenic acid	0.8607 mg
Phenylalanine	0.4135 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.4461 mg
Betaine	183.526 mg
Thiamin	0.3332 mg
Methionine	0.1052 g
Iron, Fe	5.2315 mg
Carbohydrate, by difference	35.4271 g
Phosphorus, P	201.118 mg
Folate, total	351.892 g
Tocopherol, gamma	0.4771 mg
Lycopene	4683.36 g
Alanine	0.4605 g
Valine	0.3581 g
Fatty acids, total saturated 18:2 undifferentiated	0.3115 g
Glycine	0.4139 g
Carotene, alpha	1923.04 g
Glucose (dextrose)	7.0415 g
Fatty acids, total saturated 14:0	0.0146 g
Zinc, Zn	1.8508 mg
Isoleucine	0.2769 g
Fatty acids, total saturated 12:0	0.007 g
Fatty acids, total polyunsaturated	0.4968 g
Fatty acids, total saturated 14:1	0.0055 g
Leucine	0.4271 g
Tocotrienol, alpha	0.0232 mg
Vitamin A, IU	37460.464 IU
Folate, DFE	351.892 g
Tryptophan	0.1763 g
Vitamin C, total ascorbic acid	99.261 mg
Phytosterols	13.22 mg
Fatty acids, total polyunsaturated 16:1 c	0.0043 g
Fatty acids, total polyunsaturated 18:1 c	0.0407 g
Fatty acids, total saturated 20:0	0.0043 g
Starch	0.715 g
Tyrosine	0.3886 g
Vitamin K (phylloquinone)	1065.057 g
Fatty acids, total saturated	0.3535 g
Histidine	0.1265 g
Fatty acids, total monounsaturated	0.1419 g
Threonine	0.4924 g
Folate, food	351.892 g
Fatty acids, total polyunsaturated 17:0	0.0021 g
Fatty acids, total polyunsaturated 24:0	0.0043 g
Cryptoxanthin, beta	6.48 g
Vitamin E (alpha-tocopherol)	6.4826 mg
Magnesium, Mg	185.08 mg
Lysine	0.505 g
Potassium, K	1585.124 mg
Cystine	0.1042 g
Fluoride, F	5.786 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	0.25 cup	13.42	4.209	0.1464
Brown rice	3.5 cups	0	0	0
Carrot	1	20.5	4.79	0.12
Extra virgin olive oil	0.25 cup	0	0	0
Tomato	1	32.76	7.0798	0.364
Parsley	2 tablespoons	2.736	0.4811	0.06
Red bell pepper	0.5	0	0	0
cilantro	2 tablespoons	0.46	0.0734	0.0104
Garlic Clove	2	0	0	0
Green Onion	3	57.51	12.2262	1.0011
salt pepper	0	0	0	0
spinach leaf	1 cup	45.24	6.5676	0.8892
summer squash	1	0	0	0
lentil sprout	0.25 cup	0	0	0