Salad Recipes | Vegetable rice salad

Vegetable rice salad

Ingredients

• 1 c. uncooked brown rice
• 1/2 c. chopped carrot
• 1 c. cut fresh green beans
• 1 c. frozen English peas
• 1 cucumber, peeled and chopped
• 1 med. size sweet red pepper, chopped
• 1 lg. tomato, unpeeled and chopped
• 1/3 c. unsalted sunflower kernels, toasted
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 1/4 c. Italian reduced-calorie salad dressing
• 3 tbsp. tarragon vinegar
• 2 tbsp. olive oil
• 1/4 to 1/2 tsp. freshly ground pepper
• Lettuce leaves (optional)

Preparation

Cook the rice according to the package directions, omitting the salt and butter; 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 salad dressing, vinegar, olive oil and ground pepper and stir well. Pour over salad and toss gently. Chill and serve on lettuce leaves.

Tagged With Vegetable rice salad

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