6 Servings
1 cup uncooked Arborio rice
9 ounces artichoke hearts
3 plum tomatoes
1/4
cup diced red onions
8 ounces peas
2 tablespoons lemon juice
3 tablespoons
olive oil
1 clove garlic, minced
1/4 teaspoon salt
2 tablespoons nonfat
buttermilk
Cook rice according to package directions, omitting salt, butter or margarine.
Cool to room temperature. Set aside.
Blot artichoke hearts dry on paper towels.
Cut each heart in half.
Cut ends off tomatoes, cut in half lengthwise and slice
thinly.
In a bowl, combine rice, artichoke hearts, tomato slices, red onion and
peas. Set aside.
In a blender, combine remaining ingredients. Process 20 seconds.
Pour over rice mixture.
With rubber spatula, gently mix salad until dressing
is evenly distributed.
Cover and refrigerate several hours to allow flavors to
blend.
Amount Per Serving
Calories 249 Calories from Fat 76
Percent Total Calories
From:
Fat 30% Protein 9% Carb. 60%
Nutrient Amount per Serving Value
Total Fat 8 g 13%
Saturated Fat 1 g 6%
Cholesterol 0 mg 0%
Sodium 128 mg 5%
Total Carbohydrate 37 g 12%
Dietary Fiber 2 g 6%
Sugars 0 g
Protein 6 g
Vitamin A 10% Vitamin C 44% Calcium 0% Iron 13%
