Brown Rice And Vegetable Salad Recipe
Ingredients
| Cooked brown rice | 1/4 Cup (16 tbs) | |
| Tomato, coarsely chopped, seeded - 1number 1/4 cups | ||
| Carrots cut into julienne strips - 2 numbers (medium) | ||
| Frozen peas | 1/2 Cup (16 tbs) | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Snipped parsley | 1 Tablespoon | |
| Dill | 1 Tablespoon, snipped | |
| Or | ||
| Dill weed, dried - 1 teaspoon | ||
| Summer Vinaigrette | ||
| Lettuce leaves | ||
Directions
MAKING
1) Add together cooked brown rice, chopped tomato, carrot strips, peas, green onions, parsley, and dill in a large bowl.
2) Pour Summer Vinaigrette over the rice mixture.
3) Toss lightly to coat it well.
4) Cover and chill for 4 to 24 hours.
SERVING
5) Line a large bowl with lettuce leaves.
6) Spoon the salad into the lettuce-lined bowl and serve chill.
1) Add together cooked brown rice, chopped tomato, carrot strips, peas, green onions, parsley, and dill in a large bowl.
2) Pour Summer Vinaigrette over the rice mixture.
3) Toss lightly to coat it well.
4) Cover and chill for 4 to 24 hours.
SERVING
5) Line a large bowl with lettuce leaves.
6) Spoon the salad into the lettuce-lined bowl and serve chill.
Chef
