Creamy Rice-Fruit Salad: The Best Creamy Rice-Fruit Salad Recipe from Cook'n

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	Creamy Rice-Fruit Salad

Serves: 8

Print this Recipe

Leftover cooked rice is just right for this easy salad.

   1 kiwifruit, peeled and cut into 1/4-inch slices
   1 cup lemon or orange low-fat yogurt
   1 tablespoon honey
   2 cups coled cooked wild or brown rice
   1 cup strawberries, cut in half
   1/2 cup green seedless grapes, cut in half
   1 teaspoon chopped fresh or 1/4 tsp dried mint leaves
   1 medium seedless orange, cut into 1-inch pieces (about 1 cup)

Cut kiwifruit into fourths. Mix yogurt and honey in medium bowl. Add kiwifruit and remaining ingredients; toss. Refrigerate remaining salad.
1 Serving: Calories 115 (Calories from Fat 10); Fat 1g (Saturated 1g); Cholesterol 0mg; Sodium 170mg; Carbohydrate 25g (Dietary Fiber 1g); Protein 2g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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