2 C. cooked White Rice, cooled to room temperature
\n1 1\/2 C. small Broccoli Florets, lightly steamed, then cooled
\n1\/2 C. diced Red Bell Pepper
\n1\/4 cup sliced Green Onions (white and green parts)
\n3 T. crumbled Blue Cheese
\n3 T. reduced Calorie Mayonnaise
\n3 T. plain Nonfat Yogurt
\n1 T. Lemon Juice
\nfreshly ground Black Pepper<\/p>\n
Add rice, broccoli, bell pepper and onions to a bowl and mix. Combine mayo, yogurt, lemon juice and pepper in a small bowl and blend well. Gently stir in blue cheese. Pour blue cheese mixture over rice mixture and toss well. Chill in the refrigerator until cold before serving.<\/p>\n
Yield: 4 servings
\nServing Size: ~3\/4 – 1 Cup<\/p>\n
Calories: 169
\nFat: 5g
\nFiber: 1.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 C. cooked White Rice, cooled to room temperature 1 1\/2 C. small Broccoli Florets, lightly steamed, then cooled 1\/2 C. diced Red Bell Pepper 1\/4 cup sliced Green Onions (white and green parts) 3 T. crumbled Blue Cheese 3 T. reduced Calorie Mayonnaise 3 T. plain Nonfat Yogurt 1 T. Lemon Juice freshly ground Black Pepper Add rice, broccoli, bell pepper and onions to a bowl and mix. Combine mayo, yogurt, lemon juice and pepper in a small bowl…<\/p>\n