---------- Recipe via Meal-Master (tm) v8.02
 
      Title: VEGETABLE-RICE SALAD
 Categories: Diabetic, Vegetables, Rice, Salads
      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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