1 c. uncooked brown rice
1/2 c. chopped carrot
1 c. cut fresh green beans
1 c. frozen English peas
1 cucumber, peeled and chopped
1 med. size sweet red pepper, chopped
1 lg. tomato, unpeeled and chopped
1/3 c. unsalted sunflower kernels, toasted
1 c. (4 oz.) shredded Monterey Jack cheese
1/4 c. Italian reduced-calorie salad dressing
3 tbsp. tarragon vinegar
2 tbsp. olive oil
1/4 to 1/2 tsp. freshly ground pepper
Lettuce leaves (optional)

Cook the rice according to the package directions, omitting the salt and butter; chill.

Combine carrot, beans, and peas in a medium saucepan; cover with water and cook 5 to 10 minutes or until crisp-tender. Drain and cool.

Combine rice, carrot, beans, peas, cucumber, red pepper, tomato, sunflower kernels, and cheese in a large bowl. Combine next 4 ingredients, stirring well. Pour over salad and toss gently. Chill. Serve on lettuce leaves, if desired. Yield: 8 servings.