Vegetable-rice Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | English | Diabetic, Rice, Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 1 1/4 | c | Rice, regular uncooked |
| 1 | Cucumber, peeled and chopped | |
| Salt | ||
| 1 | Carrot, peeled and diced | |
| 1/3 | lb | Green beans, fresh cut into |
| 1/2 inch piecesabout | ||
| 1cup | ||
| 1 | c | Peas, English frozen |
| 1 | Pepper, red chopped | |
| 2 | Tomatoes, peeled seeded | |
| & cut in lengthwise | ||
| strips | ||
| 2 | T | Vinegar, tarragon |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1/4 | c | Oil, olive plus |
| 2 | T | Oil, olive |
| Lettuce leaves |
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 122
Total Fat: 13.9g
Cholesterol: 0mg
Sodium: 306.6mg
Potassium: 237mg
Carbohydrates: 14.8g
Fiber: 2g
Sugar: 2.7g
Protein: 2g