Rice and Pepper Salad
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
335
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 335 kcal | (16 %) | ||
| Protein | 8.7 g | (9 %) | ||
| Fat | 20.2 g | (17 %) | ||
| Carbohydrates | 29 g | (19 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Long grain rice
- Salt peppers
- 1 green, red and yellow Bell pepper
- 1 onion
- 30 grams each of green and black, pitted Olives
- 3 Tbsps Herb vinegar
- 1 Tbsp Mustard
- 1 pinch sugar
- 4 Tbsps vegetable oil
- 100 grams Boiled ham
Preparation steps
1.
Cook rice in plenty of salted water for 20 minutes, drain and allow to cool. Rinse and halve bell peppers, remove seeds and ribs and cut into strips. Peel onion and cut into rings. Slice olives.
2.
Whisk vinegar with mustard and season with salt and pepper, then gradually add oil, whisking. Combine rice and vegetables and toss with the dressing. Let stand for 10 minutes. Cut ham into cubes, sprinkle on top of salad and serve.
