Rice-Vegetable Oriental Salad

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Rice-Vegetable Oriental Salad

 

1/2 cup cauliflower, chopped

1/2 cup broccoli, chopped

1/2 cup carrots, chopped or sliced

1/2 cup snow peas, chopped or sliced

1/2 cup onions, chopped or sliced

2 tablespoons soy sauce

2 1/2 cups cooked quick brown rice

1 teaspoon cider vinegar

1 dash ginger and lemon juice

 

Cut the vegetables into 1/2-inch cubes. Place the vegetables in a heavy

saucepan with the soy sauce.

Cover and simmer over low heat for 5 to 7 minutes until the vegetables are

barely tender.

Cool and add the remaining ingredients.

Chill before serving.

Makes 4 servings.

Variations; Add 1/2 cup of the following: Sliced water chestnuts, chopped

mushrooms, bean sprouts, pineapple chunks.

 

 

 

 

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