Category: Salads

2 cup Cooked brown rice

1 cup Quartered cherry tomatoes

1/3 cup Chopped red onion

1 can (2 1/4 oz) sliced ripe olives, drained

3 tbsp Cider vinegar

2 tbsp Vegetable oil

2 tbsp Minced fresh parsley

1/2 tsp Sugar

1/2 tsp Salt

Leaf lettuce, optional

In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.



Recipe by: Laura Panfil (ToH June/July 96) Posted to EAT-L Digest 20 Mar 97 by Sean Coate <swcoate@PEGANET.COM> on Mar 20, 1997