Ingredients:
1 1/4 cups rice -- regular, uncooked |
1 medium cucumber -- peeled and chopped |
1 teaspoon salt |
1 large carrot -- peeled and diced |
1/3 pound green beans -- fresh, cut into 1/2 pieces |
1 cup peas -- english, frozen |
1 medium pepper -- red, chopped |
2 medium tomatoes -- peeled, seeded, and -- cut in lengthwise strips |
2 tablespoons vinegar -- tarragon |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup oil -- olive, plus |
2 tablespoons oil -- olive |
1 bunch lettuce leaves |
|
Preparation / Directions:
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 saucepan; 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.
|
