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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip