| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
English |
Diabetic, Vegetables, Rice, Salads |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Rice, regular; uncooked |
| 1 |
|
Cucumber; peeled and chopped |
|
|
Salt |
| 1 |
lg |
Carrot; peeled and diced |
| 1/3 |
lb |
Green beans, fresh; cut into 1/2 inch pieces(about 1cup) |
| 1 |
c |
Peas, English; frozen |
| 1 |
|
Pepper, red; chopped |
| 2 |
md |
Tomatoes; peeled, seeded, & cut in lengthwise strips |
| 2 |
tb |
Vinegar, tarragon |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
c |
Oil, olive; plus |
| 2 |
tb |
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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