Wild Rice And Vegetable Salad - cooking recipe

Ingredients

1/2 c. long grain wild rice
1 c. water
dash of salt
2 Tbsp. fresh dill or 1/2 tsp. dill weed
2 Tbsp. lemon juice
1 Tbsp. vegetable oil
1/2 tsp. each lemon peel
Dijon mustard
1/4 tsp. pepper
1/2 c. carrots, sliced
1/2 c. chopped broccoli
1/4 c. chopped onion
1/2 c. cauliflower, in small pieces

Preparation

Cook rice in water and salt until tender.
Drain and rinse. Combine next 7 ingredients in salad bowl and whisk for dressing. Add vegetables and rice.
Toss and serve.
This keeps well for several days in refrigerator.
Serves 4 (3/4 cup) servings, 130 calories per serving, 4 gm fat, 0 chol and 43 mg sodium.