Gazpacho Salad

Courtesy of Beth

Ingredients:

1/2 cup cooked brown rice OR soak rice for 48 hours
2 seeded/diced tomatoes
1 seeded/diced cucumber
1/4 cup chopped onion
1 tbs red-wine vinegar
1 tbs minced garlic
Romaine or Red leaf lettuce

Directions:

In blender combine 1 cup tomatoes, 1/2 cucumber, 2 tbs onion, minced garlic and 1 tsp vinegar. In bowl combine rice and 2 tsp vinegar. Toss well. Add remaining veggies. Toss until combined. Refrigerate up to 4 hours. Serve on top of lettuce leaves.

See other recipes submitted by Chet Day