---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Saffron Rice Salad
  Categories: Salads, Main dish, Side dish, Low-fat
       Yield: 4 servings
  
       2 tb White wine vinegar
       1 tb Olive oil
       2 dr Hot pepper sauce (optional)
            --Or more, to taste
       1    Garlic clove; minced
     1/4 ts Ground white pepper
   2 1/2 c  Cooked rice
            -(cooked in chicken broth &
    1/16 ts Saffron)*
            -- cooled to room temp.
     1/2 c  Diced red pepper
     1/2 c  Diced green pepper
     1/4 c  Sliced green onions
            -- including tops
     1/4 c  Sliced ripe olives
            Lettuce leaves
  
   Combine vinegar, oil, pepper sauce (if desired), garlic, and white
   pepper in large bowl; mix well.  Add remaining ingredients except
   lettuce; toss lightly.  Serve on lettuce leaves.
   
   *Ground turmeric may be substituted.
   
   Each serving provides:
   * 198 calories
   * 4.0 g. protein
   * 2.6 g. fat
   * 39.3 g. carbohydrate
   * 1.7 g. dietary fiber
   * 565 mg. sodium
   * 0 mg. cholesterol
   
   Source: “Light, Lean & Low Fat” booklet
   Reprinted with permission from USA Rice Council
   Electronic format courtesy of Karen Mintzias
  
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