Title: Vegetable-Rice Salad
Categories: Diabetic Vegetable Rice Salad
Yield: 6 Servings

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

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

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