Roasted Italian Salad
By Suzanne Y. from Mobile County Public School System, Mobile, AL.
Description
The Roasted Italian Salad is a combination of fresh Romaine lettuce, spinach leaves, roasted nuts (pecans were used in our recipe), chopped tomatoes, and brown rice all tossed in a Fat Free Italian Dressing. This is a side dish.
Nutrition Facts
Serving size: 1/2 cup
| Calories | 101 |
| From Fat | 33.80% |
| From Saturated Fat | 8.00% |
| From Sugar | 0% |
| Sodium | 236mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Rice, Brown, Long-grain, raw | .75 cups | 4 cups |
| Water, tap | 1.5 cups | 8 cups |
| Lettuce, Romaine, raw | 1.25 cups | 10.5 cups/2 pounds |
| Spinach, fresh Ready-to-use | .75 cups | 6.33 cups/1 pound |
| Tomatoes, Red, Ripe, Raw, chopped | .75 cups | 4 cups |
| Cheese, Cheddar Yellow Shredded Commodity | 3 Tbsp. | 1.5 cups |
| Walnuts, English or Pecan Pieces | 3 Tbsp. | 1.5 cups |
| Seasoning, Lemon Pepper | .5 tsp. | .25 cup |
| Dressing, Italian Fat Free | .25 cups | 2 cups |
Preparation
Place rice and water in 2 inch full size pan. Steam until tender. Cool product completely. (Rice may be cooked the day before) Make sure rice is flaked.
Chop romain lettuce into bit size pieces. Toast nuts of choice - (Pecan pieces were used in our recipe) and cool completely.
Mix all ingredients together in a large bowl. Place in a full size serving pan for the line.
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