Rice salad with nectarines (low-fat)

Name: Rice salad with nectarines (low-fat)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 120 g Long grain rice; 7-10 Tbsp Salt; 2 (125 g each) Nectarines; 1 small romaine lettuce; 150 g Skimmed milk yoghurt; 2 tablespoons (15 g each) Yoghurt Salad Cream; 7-10 Tbsp white pepper; 1-2 TEASPOONS Lemon juice; 1 collar Dill; 150 g diced Edam cheese (30 % fat in dry matter)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

120 g Long grain rice
7-10 Tbsp Salt
2 (125 g each) Nectarines
1 small romaine lettuce
150 g Skimmed milk yoghurt
2 tablespoons (15 g each) Yoghurt Salad Cream
7-10 Tbsp white pepper
1-2 TEASPOONS Lemon juice
1 collar Dill
150 g diced Edam cheese (30 % fat in dry matter)

Directions

1
Put the rice into boiling salted water and let it swell at medium heat for about 20 minutes. Wash the nectarines and cut the flesh into slices from the stone. Clean and wash the salad and, except for something to garnish, cut into wide strips.
2
Mix yoghurt and salad cream. Season to taste with salt, pepper and lemon juice. Wash the dill, except for something to garnish, chop finely and add to the salad dressing. Mix rice, cheese, fruit and salad.
3
Pour into a bowl lined with salad leaves. Pour sauce over it. Garnish with dill.