Title: Lemon Rice Salad
Categories: Tasteofhome
Yield: 16 servings

1 c Vegetable or olive oil
1/3 c White wine vinegar
1 Clove garlic; minced
1 ts Lemon peel; grated
2 ts Sugar
1 ts Dijon mustard
1/2 ts Salt
6 c Long grain rice; cooked
2 c Wild rice; cooked
2 c Seeded cucumbers; diced
2/3 c Green onions; thinly sliced
1/4 c Fresh parsley; minced
1/4 c Fresh basil or 1 tbls dried;
Minced
1/2 ts Pepper
1/2 c Chopped pecans; toasted

In a jar with tight-fitting lid, combine the first 7 ingredients; shake
well. In a large bowl, combine long grain and wide rice; add dressing and
toss. Cover and refrigerate overnight. Add the cucumbers, green onions,
parsley, basil and pepper; mix well. Chill for 2 hours. Fold in pecans just
before serving.

Submitted to RecipeLu List by Ruth by PookyPook
on Jan 24, 1998.

Recipe by: TASTE OF HOME - FEB/MARCH 1996

Converted by MM_Buster v2.0l.