Vegetable-rice Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Rice, regular, uncooked
1: Cucumber, peeled and chopped
Salt,
1 large: Carrot, peeled and diced
1/3 lbs: Green beans, fresh, cut into 1/2 inch pieces(about 1cup)
1 cup: Peas, English, frozen
1: Pepper, red, chopped
2 medium: Tomatoes, peeled, seeded, & cut in lengthwise strips
2 tbsp: Vinegar, tarragon
1/2 tsp: Salt,
1/2 tsp: Pepper,
1/4 cup: Oil, olive, plus
2 tbsp: 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.
SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman. Nancy O notes: could be used for a diabetic human
Source from luhu.jp
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.
SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman. Nancy O notes: could be used for a diabetic human
Source from luhu.jp