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Title: Dilled Rice Salad
Yield: 4 Servings

Ingredients

      2 tb White wine vinegar
      1 tb Lemon juice
      1 tb Vegetable oil
      2 ts Chopped fresh dill
           (or 1 teaspoon dried dill)
    1/2 ts Salt
    1/4 ts Black pepper, freshly ground
      3 c  Cooked rice; cooled
      1 md Red pepper; chopped
    1/2 lb Snow peas; julienned

Instructions

Combine vinegar, lemon juice, oil, dill, salt, and pepper in a large bowl.
Add rice, red pepper, and snow peas; toss. Serve chilled. This recipe
serves 4 to 6.

Approximate Content per Serving:
calories .. 123 protein .. 2.7 g carbohydrates .. 22.4 mg
total fat .. 2.5 g dietary fiber .. 1.3 g cholesterol ..
0 mg
sodium .. 198 mg

Recipe Source:
SEASONAL INSPIRATIONS FOR RICE, SPRING-SUMMER EDITION by The USA Rice
Council
(cookbooklet by mail) - Send a business-size SASE to
USA Rice Council, P.O. Box 740121, Dept. CD, Houston, TX 77274
As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

Formatted for MasterCook by - MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com

12-23-1995

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Contributor: The USA Rice Council

Preparation Time: 0:00

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