Vegetable-Rice Salad from Healthy Diabetic Recipes

Vegetable-Rice Salad Recipe

Recipe Ingredients:

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

Recipe Instructions:

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

Servings: 6

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

:: TOP ::