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Vegetable-Rice Salad

Submitted by ppjsmith

YIELD

6 servings

PREP

30 min

COOK

10 min

READY

1 hrs

Ingredients

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 *

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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 178g (6.3 oz)

Amount per Serving

Calories 256 34% of calories from fat

% Daily Value *

Total Fat 10g 15%

Saturated Fat 1g 6%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 254mg 11%

Total Carbohydrate 13g 13%

Dietary Fiber 3g 13%

Sugars g

Protein 9g

Vitamin A 57% • Vitamin C 21%

Calcium 4% • Iron 6%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber