Marinated Tomato-Rice Salad

Marinated Tomato-Rice Salad

Serves: 12
 
 
Salads
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Marinated Tomato-Rice Salad, you'll need:
  • 7 medium Size Ripe tomatoes (about
  • 2 lbs cored
  • 1/2 cup Cider vinegar
  • 1 tbsp Sugar or equal to sugar substitute
  • 3 cup Brown rice
  • 2 small Cucumbers pared halved seeded and diced (about
  • 1
  • 1/2 cups)
  • 1 cup Parsley chopped
  • 1/2 cup Olive oil
  • 9 Green onions thinly sliced
  • 1 tsp Salt
  • 1/2 tsp Pepper

Method

  • Prepare a tomato rose for the garnish
  • Starting at the bottom of one of the tomatoes cut the skin of the tomato with a vegetable peeler in one long continuous strip about 1/4 inch wide
  • Starting at the with the end you first removeed roll the strip skinside out into a rose shape
  • Cover with damp paper toweling and refrigerate until needed
  • Cut 5 of the remaining plus the peeled tomato into 1/4" cubes
  • Place in a medium-size bowl
  • Add vinegar basil and sugar; stir to mix well
  • Cover; marinate in the refrierator for 1 hour
  • Cook the rice following label directions
  • Drain; cool to room temperature
  • Combine the rice cucumber and parsly in a large bowl
  • Stir in the olive oil
  • Add green onion marinated tomatoes salt and pepper; stir to mix well
  • Pack 3 cups of the rice mixture into a 3 1/2 quart bowl
  • Cut the remaining tomato into 3/4" cubes
  • Arrange the cubes skin side out in a ring around the outside of the bowl
  • Add remaining rice mixture to the bowl pack well
  • Cover; refrigerate for 1 hour
  • To serve gently run a thin spatula arond the inside of the bowl
  • Invert the salad onto a large serving plate
  • Garnish the top with the tomato rose
  • : The Best of Family Circle Cookbook Brought to you and yours via Nancy O'Brion and her Meal-Master
Nutritional Facts (Per Serving)
No nutritional facts available.
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