Garden rice salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Brown rice, cooked |
| 1¼ | cup | Tomatoes, chopped |
| ¾ | cup | Peas, lightly cooked |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Olive oil |
| ¼ | teaspoon | Black pepper |
| ¼ | cup | Green onions, chopped |
| 1 | tablespoon | Pine nuts |
| 1 | pinch | Garlic powder |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Basil |
Directions
SALAD
DRESSING
Toss together the sald ingredients in a medium bowl & set aside.
Mix together the salad dressing ingredients. Pour over the salad, continuing to stir as you pour. Toss together & refrigerate until ready to serve.
MARK'S NOTES: I've found that a little more oil is needed, no more than another 1 ts. Lightly cooked corn is nice alternative to the peas. In place of the garlic powder, use 1 minced garlic clove.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995 * CROSSPOSTED Submitted By INTERCOOK On 08-29-95
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