Title: Roasted Tomato and Rice Salad
Categories: Side dishes, Salads, Kooknet
Yield: 4 Servings

2 Tomatoes
3 c White or Brown Rice; cooked

----------------------------------DRESSING----------------------------------
1/3 c Olive Oil
1/4 c Wine Vinegar
1 Lemon; juice of
1/4 c Parsley; chopped
Salt
Pepper

Roast the tomatoes over the high flame of a gas range or a broiler. Turn
every 20 seconds, so skins blister evenly. Peel by running under cold water
and rubbing with your fingers. Chop the tomatoes coarsely and toss with
warm rice. Mix the dressing ingredients together and toss with the rice and
tomatoes. Season with salt and pepper to taste.

Per serving: 349 calories, 4 g protein, 42 g carbohydrate, 19 g fat, 3 g
saturated fat, 7 mg sodium, 4 g fiber, no cholesterol.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini