Title: Christine's Veggie Rice Salad
Categories: None
Yield: 1 Servings

1 c Uncooked long grain brown
-rice, cooked and cooled
3/4 c Diced carrots
1/4 lg Red onion; diced
1 c Celery; diced
1/2 c Zucchini; diced
1 sm Sweet red pepper. diced
1/2 bn Italian parsley (flat leaf);
-minced

----------------------------------DRESSING----------------------------------
1 1/2 c Fatfree Vegan dressing-
-Nasoyannaise works well.
5 tb Lemon juice
1 1/2 tb Dried dill weed or 3
-tablespoons fresh dill,
-minced
1/4 ts Black pepper
1 tb Dijon mustard (up to 2)

In a large bowl, mix veggies and rice together well. Set aside. Mix
together dressing ingredients and pour into veggie-rice mixture. Mix
together thoroughly and refrigerate for at least one hour. Tastes best when
allowed to chill overnight. Posted to fatfree digest V97 #179 by
JBennicoff@aol.com on Aug 14, 1997