Ingredients:
1 c. cooked 7-grain cereal, cooled
2 c. cooked brown wild rice with herbs, cooled
1 16-oz. can peas and carrots (drained)
1/2 c. chopped celery
3/4 c. chopped onion
1/2 c. diced cucumber
1/8 c. chopped green bell pepper
1/4 t. onion powder
1/4 t. garlic powder
vegetable seasoning
alfalfa sprouts
Directions:
Toss ingredients together with salad dressing of choice. Add vegetable seasoning to taste. Place in the refrigerator to chill. Serve on a bed of alfalfa sprouts. Yield: 12 servings.
Nutritional Information:
Calories per serving: 98; protein: 3.3 grams; carbohydrate: 21 grams; fat: 0.6 grams; fiber: 3.3 grams; cholesterol: 0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.
