Vegetable-rice salad

Yield: 6 servings

Measure Ingredient
1¼ cup Rice, regular; uncooked
1 Cucumber; peeled and chopped
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

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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