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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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
| Ingredients:
1 1/4 Cup(s) Rice, regular; uncooked 2 md Tomatoes; peeled, seeded,
1 Cucumber; peeled and chopped -& cut in lengthwise strips
1 large Carrot; peeled and diced 1/2 ts Salt
1/3 Pound(s) Green beans, fresh; cut into 1/2 ts Pepper 1/2 inch pieces(about 1cup) 1/4 c Oil, olive; plus
1 Cup(s) Peas, English; frozen 2 tb Oil, olive
1 Pepper, red; chopped Lettuce leaves |
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