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Vegetable-rice Salad

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      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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