Yield: 6 servings
Measure | Ingredient |
---|---|
1¼ cup | Rice, regular; uncooked |
1 \N | Cucumber; peeled and chopped |
\N \N | 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 \N | 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 |
\N \N | 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