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 |
| 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:
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. |
