Per Serving: (1 cup): 241 calories, 33g carbs, 8g protein, 9g fat, (2g saturated fat), 3g fiber, 111mg sodium
NOTE: This recipe is NOT OK for those on the LMD (Low Microbial Diet).
½ yellow or orange bell pepper cut in bite-size pieces
½ tomato, seeded, cut into bite-size pieces
¼ cup chopped radish
2 scallions, green and white parts, or ¼ cup chopped red or Bermuda onion
½ cup finely chopped dried fruit, like apricots, raisins, date, figs or currants
2 Tbsp toasted pine nuts, sesame seeds or sunflower seeds, or chopped almonds, walnuts or pecans
3-4 oz diced lowfat mozzarella cheese
Salt and freshly ground black pepper, to taste
Juice of 1 lime
1 ½ - 2 Tbsp extra virgin olive oil
3 cups cooked (and cooled) brown rice, or whole-grain pasta, or couscous, bulgur, or quinoa
2 Tbsp finely chopped fresh (or 2 tsp dried) chives or flat-leaf parsley
2 Tbsp finely chopped (or 2 tsp dried) fresh mint, cilantro, or chervil
- In a large bowl, place the bell pepper, tomato, radish, scallions, dried fruit, nuts (or seeds) and cheese. Mix lightly. Season it to taste with salt and pepper.
- Fluff the cooled grain with a fork and season it to taste with salt and pepper. Add the rice to the bowl of salad ingredients and mix it in lightly with a fork.
- In another bowl, whisk together the lime juice, oil, and herbs. Drizzle over the salad and mix in lightly.
- Serve or refrigerate, covered, up to 2 days.
Recipe from: American Institute for Cancer Research website, Health-E-Recipes