Title: Saffron Rice Salad
Categories: Salad Entree Side Lowcal
Yield: 4 Servings

2	tb	White wine vinegar
1	tb	Olive oil
2	dr	Hot pepper sauce (optional) -Or more, to taste
1		Garlic clove; minced
1/4	ts	Ground white pepper
2 1/2	c	Cooked rice (cooked in chicken broth &
1/16	ts	Saffron)* - cooled to room temp.
1/2	c	Diced red pepper
1/2	c	Diced green pepper
1/4	c	Sliced green onions - including tops
1/4	c	Sliced ripe olives
		Lettuce leaves

Combine vinegar, oil, pepper sauce (if desired), garlic, and white pepper in large bowl; mix well. Add remaining ingredients except lettuce; toss lightly. Serve on lettuce leaves.

*Ground turmeric may be substituted.

Each serving provides: * 198 calories * 4.0 g. protein * 2.6 g. fat * 39.3 g. carbohydrate * 1.7 g. dietary fiber * 565 mg. sodium * 0 mg. cholesterol

Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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