Gazpacho Salad

Yield:	4 Servings
Categories:	Salads, Vegetables

1 1/2	c	Cooked rice cooled to room temperature
2	lg	Tomatoes; cut in wedges
1	c	Sliced fresh mushrooms
1/4	c	Green pepper strips
1/4	c	Sliced green onions
DIVIDER		-- including tops
1	tb	Snipped fresh parsley OR- cilantro
2	tb	Vegetable oil
2	tb	White vinegar
1		Garlic clove; minced
1/4	ts	Basil leaves
1/8	ts	Salt
1/8	ts	Ground black pepper
		Lettuce leaves