Gazpacho Salad

Ingredients

• cooked rice

  cooled to room temperature
  1½ cups
• tomatoes

  cut into wedges
  2 large
• sliced fresh mushrooms
  1 cup
• green bell pepper strips
  ¼ cup
• sliced green onions
  ¼ cup
• chopped fresh parsley or cilantro
  1 tablespoon
• vegetable oil
  2 tablespoons
• white vinegar
  2 tablespoons
• garlic

  minced
  1 clove
• basil leaves
  ¼ teaspoon
• salt
  ⅛ teaspoon
• ground black pepper
  ⅛ teaspoon
• lettuce leaves
  1 unit