Christine's veggie rice salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked long grain brown rice, cooked and cooled |
| ¾ | cup | Diced carrots |
| ¼ | large | Red onion; diced |
| 1 | cup | Celery; diced |
| ½ | cup | Zucchini; diced |
| 1 | small | Sweet red pepper. diced |
| ½ | bunch | Italian parsley (flat leaf); minced |
| 1½ | cup | Fatfree Vegan dressing- Nasoyannaise works well. |
| 5 | tablespoons | Lemon juice |
| 1½ | tablespoon | Dried dill weed or 3 tablespoons fresh dill, minced |
| ¼ | teaspoon | Black pepper |
| 1 | tablespoon | Dijon mustard (up to 2) |
Directions
DRESSING
In a large bowl, mix veggies and rice together well. Set aside. Mix together dressing ingredients and pour into veggie-rice mixture. Mix together thoroughly and refrigerate for at least one hour. Tastes best when allowed to chill overnight. Posted to fatfree digest V97 #179 by JBennicoff@... on Aug 14, 1997