Vegetable-Rice Salad
Yield
6 servingsPrep
30 minCook
10 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
rice
regular, uncooked |
|
| 1 | each |
cucumbers
peeled, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | large |
carrots
peeled and diced |
|
| ⅓ | pound |
green beans
fresh, cut into, 1/2 inch pieces(about 1cup) |
|
| 1 | cup |
green peas
english, |
|
| 1 | each |
red pepper flakes
red, |
*
|
| 2 | medium |
tomatoes
, seeded,, cut in lengthwise strips |
|
| 2 | tablespoons |
vinegar
tarragon |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
vegetable oil
olive, plus, 2 tb oil, olive |
|
| 1 | x |
lettuce leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
rice
regular, uncooked |
|
| 1 | each |
cucumbers
peeled, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | large |
carrots
peeled and diced |
|
| 151.2 | g |
green beans
fresh, cut into, 1/2 inch pieces(about 1cup) |
|
| 237 | ml |
green peas
english, |
|
| 1 | each |
red pepper flakes
red, |
*
|
| 2 | medium |
tomatoes
, seeded,, cut in lengthwise strips |
|
| 3E+1 | ml |
vinegar
tarragon |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
vegetable oil
olive, plus, 2 tb oil, olive |
|
| 1 | x |
lettuce leaves
|
*
|
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, 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.
