10% calorie reduction from traditional recipe. Salad: 4 cups cooked rice, at room temperature
1 cup peeled seeded diced cucumber
1/2 cup frozen peas, thawed
1/2 cup canned corn, drained
1/4 cup diced red bell pepper
1 carrot, shredded
1 green onion, minced
2 tablespoons chopped fresh parsley Dressing: 1/3 cup white wine vinegar
3 tablespoons Equal® Spoonful*
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/2 teaspoon dried dill weed
1/2 teaspoon grated lemon peel Combine salad ingredients in large bowl. Combine dressing ingredients in small bowl. Gently toss dressing with salad to combine. Serve at room temperature or chilled. Makes 8 servings. * May substitute 4 1/2 packets Equal® sweetener. Submitted by: Equal | 
