Rice Salad With Dill And Baby Vegetables

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
192
FAT
7%
CHOL
1%
SOD
3%

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Ingredients for 4 servings

4 ounces baby carrots (about 16), trimmed, halved lengthwise

8 ounces baby zucchini or baby pattypan squash, ends trimmed, halved

3/4 cup long-grain white rice

1/2 cup plain low-fat yogurt

3 tablespoons chopped fresh dill

1 1/2 tablespoons rice vinegar

1 teaspoon olive oil

Fresh dill sprigs (optional)

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