Molded Gazpacho Rice Salad
|Basic molding rice||2 Cup (32 tbs), chilled|
|Diced cucumber||1⁄2 Cup (8 tbs)|
|Tomato||1 Medium, diced|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||3 Tablespoon|
|Tarragon vinegar||3 Tablespoon|
|Pepper white||1⁄8 Teaspoon|
Combine chilled rice, cucumber, tomato, green onions, green pepper, garlic, olive oil, tarragon vinegar, and white pepper, tossing gently.
Spoon into lightly oiled individual 1/2-cup molds, and chill until ready to serve.
Unmold onto individual lettuce-lined salad plates.