Rice Salad

Ingredients:

Group 1
2 cups cooked brown rice 
10-ounce package frozen peas, thawed and drained 
1/2 cup shredded carrots, packed solid in a measuring cup 
1/2 cup plain low-fat yogurt

Group 2
1/2 Cup fat-free mayonnaise 
1 teaspoon wine vinegar 
1 tablespoon Dijon mustard 
1/4 teaspoon pepper 
1/8 teaspoon garlic powder 
Pinch of curry

Directions

Place Group 1 ingredients in a large bowl. Mix well.

Place Group 2 ingredients in a small bowl. Blend well. Pour over brown-rice mixture. Toss to coat. Chill and serve.

Yield:

Makes 4 Servings

Nutritional Analysis
Per serving:

Calories 170
Protein 6.6 g
Sodium 145.9 mg
Carbohydrates 33.3 g
Fat 1.5 g
Cholesterol 2.3 mg