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Vegetable Rice Salad


Serving Size : 6

3 cups cooked rice
1 cup shredded carrots
3/4 cup diced celery
3/4 cup diced green pepper
6 ounces diced pimiento, drained
3 green onions, thinly sliced
6 tablespoons vegetable oil
6 tablespoons cider or red wine vinegar
1 1/2 teaspoons sugar
salt and pepper, to taste

In a bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, salt and pepper; shake well. Pour over salad and toss. Chill until serving.




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