Rice Salad Milano - cooking recipe

Ingredients

3 c. hot cooked rice
1/4 c. vegetable oil
2 Tbsp. lemon juice
1 clove garlic, minced
1/2 tsp. each rosemary and oregano leaves, crumbled
1/2 tsp. ground black pepper
1 small zucchini, thinly sliced
1 small summer squash, thinly sliced
1 medium tomato, chopped
3 Tbsp. grated Parmesan cheese

Preparation

Spoon rice into large mixing bowl.
Blend oil, juice, garlic and seasonings.
Stir into rice.
Let cool.
Add remaining ingredients.
Serve at room temperature or chill.
Makes 6 servings.
Per serving:
127 calories, 3.1g protein, 10g fat, 21.5g carbohydrates, 22 mg sodium and 2 mg cholesterol.