Recipe - Christines Veggie Rice Salad

1 cup Uncooked long grain brown
rice, cooked and cooled
Three fourths cup Diced carrots
One fourth lg Red onion; minced
1 cup Celery; minced
One half cup Zucchini; minced
1 small Sweet red pepper. minced
One half bn Italian parsley (flat leaf);
minced

DRESSING
1 One half cup Fatfree Vegan dressing
Nasoyannaise works well.
5 tablespoon Lemon juice
1 One half tablespoon Dried dill weed or 3
tablespoons fresh dill,
minced
One fourth teaspoon Black pepper
1 tablespoon Dijon mustard (up to 2)

In a large bowl, mix veggies and rice together well. Set aside. Mix
together dressing ingredients and pour into veggierice mixture. Mix
together thoroughly and refrigerate for at least one hour. Tastes best when
allowed to chill overnight. Posted to fatfree digest V97 #179 by
JBennicoff@aol.com on Aug 14, 1997