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Rice salad with feta & mint
Lunch
Servings
1
1
- Instant brown rice, cooked, 4.4 oz(s), (about 1/2 cup) (4.4oz)
- Frozen peas, 1 oz(s), about 1/4 cup (1oz)
- Arugula, 0.5 cup(s), or any leafy greens (0.4oz)
- Cucumber, 0.5 medium, sliced (3.5oz)
- Cherry tomatoes, 5 cherry tomato(es), halved (3oz)
- Red onion, chopped, 1.5 tbsp(s), or sliced if preferred (0.5oz)
- Fresh mint, 2 tbsp(s), torn (0.1oz)
- Feta cheese, reduced-fat, crumbled, 0.25 cup(s) (1.3oz)
- Extra virgin olive oil, 1 tsp(s) (0.2oz)
- Black pepper, 1 dash(es)
Method
Add rice into a serving bowl.
Place peas in a microwave-safe bowl, add a splash of water and cover. Microwave for 90 seconds. Drain and add to rice.
Add arugula, cucumber, tomatoes, red onion and mint. Toss to combine.
Sprinkle feta over mixture and drizzle with olive oil, toss to combine. Season to taste.
TIP: You can swap mint for any fresh herbs such as parsley or basil.
Food Groups
|
V
|
1.6 |
|
F
|
0 |
|
C
|
2 |
|
PD
|
1 |
|
Ft
|
0.9 |
|
S
|
0 |
Nutrition Facts
| Calories | 329 |
| Total Fat | 11.4 g |
| - Saturated Fat | 4.4 g |
| Cholesterol | 17.6 mg |
| Sodium | 873 mg |
| Total Carbohydrate | 43.4 g |
| - Dietary Fiber | 6 g |
| - Total Sugars | 6.7 g |
| -- Added Sugars | 0 g |
| Protein | 14.9 g |
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