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Saffron Rice Salad

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      Title: SAFFRON RICE SALAD
 Categories: Salads, Main dish, Side dish, Low-fat
      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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