Here’s another example of how to be ingenious when creating a school lunch for a vegetarian. (Or an easy side dish). I often make pasta salad for my daughter to take to school, but sometimes we all need a little change. This recipe was created late at night when I was rummaging though the fridge and cabinets trying to come up with something easy to make that wouldn’t take long to cook.  I found my answer by using boil in the bag rice (super fast and easy) and bottled dressing spiced up with lemon juice and parsley for a Mediterranean flair. The result was a resounding success.

Broccoli Rice Salad

2 cups cooked rice (I used boil in the bag white, but brown would be a healthier choice)

2 cups broccoli florets

1/2 cup garbanzo beans

1/2 cup parsley, chopped

10 small cherry tomatoes, halved

2 tablespoons capers

2 tablespoons light Italian salad dressing

2 tablespoons lemon juice

Cook rice as directed, then rinse under cold water to chill. Drop broccoli into boiling water and cook for 3 or 4 minutes until bright green and crisp-tender. Drain and rinse with cold water. Empty the rice in a medium bowl. Add the broccoli and the remaining ingredients and mix well. Chill overnight. Makes two full size portions, or four side dish size.

For each full size portion: 487 calories, 6 grams fat, 13 grams fiber. 9 WW points.

Each side dish size portion equals 4 WW points.