Vegetable Rice Salad
|Italian garlic salad dressing||1⁄2 Cup (8 tbs) (Marie's)|
|Lemon juice||1 Tablespoon|
|Freshly ground pepper||1 Dash|
|Cooked rice||2 Cup (32 tbs)|
|Broccoli flowerets||1⁄2 Cup (8 tbs), cooked|
|Sliced carrot||1⁄2 Cup (8 tbs), cooked|
|Quartered cherry tomatoes||1⁄2 Cup (8 tbs)|
In medium bowl, combine dressing, juice and pepper.
Add rice, broccoli, carrot and tomatoes; toss gently to coat.
Cover; refrigerate until serving time (at least four hours).