Rice-Vegetable Oriental Salad

Yields:	4 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	7 minutes
	Ready In	35 minutes

Ingredients

1/2	cup	cauliflower florets	chopped
1/2	cup	broccoli florets	chopped
1/2	cup	carrots	or
1/2	cup	snow pea pods	chopped or sliced
1/2	cup	onions	chopped or sliced
2	tablespoons	soy sauce
2 1/2	cups	rice, quick cooking	brown
1	teaspoon	cider vinegar
1	dash	ginger
1	dash	lemon juice

Directions

Cut the vegetables into 1/2-inch cubes.

Place the vegetables in a heavy saucepan with the soy sauce.

Cover and simmer over low heat for 5 to 7 minutes until the vegetables are barely tender.

Cool and add the remaining ingredients.

Chill before serving.

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Member Review

No Bake Special K Candies

I was so thirlled to find this recipe on your web site. It's a quick and easy delight to make! I made these in Jr. High many many years ago, in cooking classes! I've been looking for this recipe forever ( about 15 years) and was thrilled to find it here! Thank you so much!

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