CURRIED WALNUT RICE SALAD

Adapted from ÂLight & Tasty Magazine

Diabetic Exchanges

Serves: 10

1-3/4 c. brown rice, cooked and cooled

1 medium cucumber, diced

1/2 c. chopped onion

1 large carrot, shredded

1 T. minced fresh parsley

3 T. fat-free mayonnaise

2 T. canola oil

1 T. lemon juice

2 tsp. honey

1 tsp. curry powder

2 garlic cloves, minced

1/4 tsp. pepper

1/2 c. chopped walnuts, toasted

4 medium tomatoes, cut into wedges

In a large bowl, combine the first 5 ingredients. In another bowl, whisk the next 7 ingredients; stir into rice mixture. Just before serving, stir in walnuts. Garnish with tomatoes.

Nutritional Analysis: One 3/4-cup serving equals: 198 caloriesÂ7 gm fat (1 gm saturated)Â0 cholesterolÂ.40 mg sodiumÂ31 gm carbohydrateÂ3 gm fiberÂ4 gm protein ++++ Exchanges: 2 starchÂ1 vegetableÂ1 fat