Guest guest Posted October 4, 2002 Report Share Posted October 4, 2002 Rice-Vegetable Salad Source: Ten Talents 3 cups brown rice, cooked cold 1 cup peas and carrots, diced and steamed 1/2 cup celery, chopped 4 Tbsp. dill pickles or cucumbers, diced (optional) Toss above ingredients together with soy mayonnaise. Serve on bed of lettuce leaves or alfalfa sprouts. http://www.Christian-Vegan-Cooking http://www. http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving http://www.AllNaturalSweetnersRecipes Quote Link to comment Share on other sites More sharing options...
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