Vegetable-Rice Salad from the Recipes EU Collection

 


Vegetable-Rice Salad Recipe

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Vegetable-Rice Salad
1 1/4 cup Rice, regular, uncooked
1 Cucumber, peeled and chopped
Salt
1 large Carrot, peeled and diced
1/3 lb 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


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
 


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As an alternative to focusing on the many food types that you need to eliminate from your daily routine, focus on the "good" foods that you can add to your diet. If you can bring in the recommended portions healthy grains and vegetables into your daily routine, you will be amazed to find that you feel more satisfied and have a much decreased chance of being tempted by those unhealthy midday sweets and chocolates.


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Vegetable-Rice Salad - a delicious recipe from Recipes.eu.com