BROWN RICE SALAD
3 c. cooked brown rice
2 (10 oz.) cans tomatoes & chilies, drained
1 1/2 c. fresh broccoli flowerets
1 1/2 c. fresh cauliflower flowerets
1 c. fresh mushrooms, sliced
1/2 c. chopped green onions
3/4 c. sliced pitted ripe olives
1/3 c. olive oil
4 tbsp. red wine vinegar
1 tsp. Italian seasoning
1 tsp. garlic powder
Combine cooked brown rice, drained tomatoes and chilies, broccoli,
cauliflower, mushrooms, green onions and olives. In a small bowl, combine
remaining ingredients. Add to rice mixture and toss.
Enjoy.
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