Brown Rice And Vegetable Salad Recipe
Summary
Ingredients
1 cup uncooked brown rice
1/2 cup chopped carrot
1 cup cut fresh green beans
1 cup frozen English peas
1 cucumber, peeled and chopped
1 medium-size sweet red pepper chopped
1 large tomato, unpeeled and chopped
1/3 cup unsalted sunflower kernels toasted
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup Italian reduced-calorie salad dressing
3 tablespoons tarragon vinegar
2 tablespoons olive oil
1/4 to 1/2 teaspoon freshly ground pepper Lettuce leaves (optional)
Directions
Cook the rice according to the package directions, omitting the salt and butter, and chill.
Combine carrot, beans, and peas in a medium saucepan; cover with water, and cook 5 to 10 minutes or until crisp-tender.
Drain and cool.
Combine rice, carrot, beans, peas, cucumber, red pepper, tomato, sunflower kernels, and cheese in a large bowl.
Combine next 4 ingredients, stirring well; pour over salad, and toss gently.
Chill.
Serve on lettuce leaves, if desired.
Combine carrot, beans, and peas in a medium saucepan; cover with water, and cook 5 to 10 minutes or until crisp-tender.
Drain and cool.
Combine rice, carrot, beans, peas, cucumber, red pepper, tomato, sunflower kernels, and cheese in a large bowl.
Combine next 4 ingredients, stirring well; pour over salad, and toss gently.
Chill.
Serve on lettuce leaves, if desired.
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