Side Pannel
Vegetable-Rice Salad
Vegetable-Rice Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Diabetic, Salads, Rice
Ingredients List
- 1 1/4 c Rice, regular; uncooked
- 1 Cucumber; peeled and chopped
- Salt
- 1 lg Carrot; peeled and diced
- 1/3 lb Green beans, fresh; cut into
- -1/2 inch pieces(about 1cup)
- 1 c Peas, English; frozen
- 1 Pepper, red; chopped
- 2 md Tomatoes; peeled, seeded,
- -& cut in lengthwise strips
- 2 tb Vinegar, tarragon
- 1/2 ts Salt
- 1/2 ts Pepper
- 1/4 c Oil, olive; plus
- 2 tb 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, 1/2 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.
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, 1/2 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.
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