Rice and Nut Salad
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tbsps olive oil 2 tbsps lemon juice salt and freshly ground black pepper
1/4 cup golden raisins 1/3 cup currants 1-1/4 cups cooked brown rice, well drained
3/4 cup blanched almonds, chopped 1/2 cup cashew nuts, chopped 1/2 cup shelled walnuts, chopped
15-ounce can peach slices in natural juice, drained and chopped 1/4 cup cucumber, cubed 1/4 cup cooked red kidney beans
1 tbsp chopped, pitted black olives



1 Put the olive oil, lemon juice, and salt and pepper into a screw-top jar, and shake vigorously until the mixture has thickened.
2 Put the golden raisins and currants into a small bowl and cover with boiling water. Leave to stand for 10 minutes, then drain the fruit.
3 Mix together the rice, nuts, soaked fruit, peaches, cucumber, kedney beans, and olives in a large mixing bowl.
4 Pour the dressing over the salad and mix together thoroughly, ensuring all the ingredients are evenly coated.

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