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gazpacho salad

Yield: Makes 4 servings.


• 1 1/2 cups cooked rice, cooled to room temperature
• 2 large tomatoes, cut into wedges
• 1 cup sliced fresh mushrooms
• 1/4 cup green bell pepper strips
• 1/4 cup sliced green onions
• 1 tablespoon chopped fresh parsley or cilantro
• 2 tablespoons vegetable oil
• 2 tablespoons white vinegar
• 1 clove garlic, minced
• 1/4 teaspoon basil leaves
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• lettuce leaves


Combine rice, tomatoes, mushrooms, green pepper, onions and parsley in large bowl.

Combine oil, vinegar, garlic, basil, salt and pepper in small bowl.

Pour over rice mixture and toss lightly.

Serve on lettuce leaves.

Nutrition Facts:
Calories 169   
% Daily Value - Total Fat 7g; Sodium 226mg; Total Carbohydrate 24g; Dietary Fiber 2g; Protein 3g

Recipe courtesy of USA Rice Federation (www.usarice.com) 


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