Vegetable-rice Salad
Ingredients
1. salads, vegetables, rice, diabetic
2. 1 1/4 cup rice, regular; uncooked
3. 1 cucumber; peeled and chopped
4. 1 salt
5. 1 large carrot; peeled and diced
6. 1/3 lb green beans, fresh; cut into 1/2 inch pieces(
7. 1 cup peas, english; frozen
8. 1 pepper, red; chopped
9. 2 medium tomatoes; peeled, seeded, & cut in
10. 2 tablespoon vinegar, tarragon
11. 1/2 teaspoon salt
12. 1/2 teaspoon pepper
13. 1/4 cup oil, olive; plus
14. 2 tablespoon oil, olive
15. 1 lettuce leaves
Preparation method
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.
