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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A few tips on healthy eating
If you enjoy your food, but need to become thin and develop your all round physical condition, among other things you should make plans to undertake a methodically prepared wholesome meal plan. If possible, this must involve 5 standard portions of fruit and vegetables every day and also involve the right proportion of fat, carbs and protein.
When starting a weight loss program, people frequently direct their attention on supermarket and branded food products claiming to be 'low fat'. This is usually a mistake, seeing as how a food item could be reduced in fat content, but also dangerously high in calories.
In deciding on a diet, you have to also make efforts to decrease ingestion of fats, refined carbohydrates and salt.
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