1 c. cooked 7-grain cereal, cooled
2 c. cooked brown wild rice with herbs, cooled
1 16-oz. can peas and carrots (drained)
1/2 c. chopped celery
3/4 c. chopped onion
1/2 c. diced cucumber
1/8 c. chopped green bell pepper
1/4 t. onion powder
1/4 t. garlic powder
Toss ingredients together with salad dressing of choice. Add vegetable seasoning to taste. Place in the refrigerator to chill. Serve on a bed of alfalfa sprouts. Yield: 12 servings.
Calories per serving: 98; protein: 3.3 grams; carbohydrate: 21 grams; fat: 0.6 grams; fiber: 3.3 grams; cholesterol: 0 milligrams.