Date: Thu, 14 Aug 1997 22:12:08 -0400 (EDT)
Christine's Veggie Rice Salad
1 cup uncooked long grain brown rice, cooked and cooled
3/4 cup diced carrots
1/4 large red onion, diced
1 cup celery, diced
1/2 cup zucchini, diced
1 small sweet red pepper. diced
1/2 bunch Italian parsley (flat leaf), minced
1-1/2 cups fatfree Vegan dressing- Nasoyannaise works well.
5 tablespoons lemon juice
1-1/2 tablespoons dried dill weed or 3 tablespoons fresh dill, minced
1/4 teaspoon black pepper
1 to 2 tablespoons Dijon mustard
In a large bowl, mix veggies and rice together well. Set aside. Mix together
dressing ingredients and pour into veggie-rice mixture.
Mix together thoroughly and refrigerate for at least one hour. Tastes best
when allowed to chill overnight.