Rice Salad - cooking recipe

Ingredients

2 c. cooked rice
2 Tbsp. fresh lemon juice
1 red bell pepper, chopped
3 scallions, chopped
1 carrot, chopped
3 Tbsp. fresh parsley, chopped
1 cucumber, diced
1 tomato, diced
1 celery stalk, diced

Preparation

Put rice in serving bowl and pour 2 tablespoons lemon juice and 4 tablespoons vinaigrette over.
Add freshly ground black pepper to taste.
Toss well with fork.
Prepare all the remaining ingredients, except tomato and cucumber and blend.
Mix well and let cool.
Add tomato and cucumber just before serving to maintain best texture and taste for those two vegetables.
Yield:
4 serving.
Carbohydrate 37 g, protein 5 g, fat .7 g, calories 170.