Brown Rice and Vegetable Salad #2

Categories: Salad

Serves: 8 Servings

Ingredients:

4 c Cooked and cooled brown rice
-(I used Uncle Ben's)
1 c Zucchini; chopped (used a
-food processor for all
-chopping)
1 c Carrots; chopped
1/4 c Purple onion; chopped
1 Clove garlic; chopped (my
-addition)
1 tb Fresh basil; chopped (my
-addition)

Instructions:
----------------------------------DRESSING----------------------------------
1 tb Olive oil
1 ts Thyme
2 ts Parsley
1/4 c Fresh lemon
1/2 ts Salt
Fresh ground pepper to
-taste.

From: "Nicki A. Eger"

Date: Mon, 19 Aug 1996 8:20:45 -0400 (EDT)
Toss all of the salad ingredients together. Mix the dressing ingredients
first, and then add to the salad. Toss to mix. Best served chilled, but
was actually pretty good warm. Very colorful, and would probably make a
great main dish for folks who limit their meat intake. Makes about 8-10
servings (side dish), so my estimate is about 2 grams or so per serving.
Since I made the whole thing in a food processor, it was extremely easy.

Digest eat-lf.v096.n127

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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