Vegetable-rice salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Rice, regular; uncooked |
| 1 | Cucumber; peeled and chopped | |
| Salt | ||
| 1 | large | Carrot; peeled and diced |
| ⅓ | pounds | Green beans, fresh; cut into 1/2 inch pieces(about 1cup) |
| 1 | cup | Peas, English; frozen |
| 1 | Pepper, red; chopped | |
| 2 | mediums | Tomatoes; peeled, seeded, & cut in lengthwise strips |
| 2 | tablespoons | Vinegar, tarragon |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | cup | Oil, olive; plus |
| 2 | tablespoons | Oil, olive |
| Lettuce leaves | ||
Directions
Cook rice according to package directions; chill.
Sprinkle cucumber generously with salt; cover and let stand 30 minutes. Rinse well.
Combine carrot, beans, and peas in a medium saucepna; cover with water, and cook 8 to 10 minutes or until crisp-tender; drain and rinse in cold water.
Combine cucumber, carrot, beans, peas, rice, red pepper, and tomatoes.
Combine vinegar, ½ teaspoon salt, and pepper; gradually add oil, beating with a wire whisk until blended. Pour dressing over salad, and toss gently. Serve on lettuce leaves.
SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy O notes: could be used for a diabetic human
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