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MEDITERRANEAN RICE SALAD
An original from Donna's Kitchen

1 c. long-grain brown rice
1 tbs. olive oil
4 med. zucchini, cut into 1/4" slices
1-2 tbs. water
1 tsp. dried basil
1 tsp. dried oregano
4 c. lettuce (iceberg, butter, red leaf or any combination)
2 c. spinach
1/2 c. pimento-stuffed green olives, sliced
Garlic Herb Dressing

Prepare the rice, fluff; set aside. Prepare the zucchini. Heat oil in Wok or large skillet. Add zucchini slices and toss in oil. Sprinkle with water; continue tossing until zucchini turns a bright color. Add basil and oregano. Toss gently and set aside. Assemble the salad. Wash and dry lettuce. Break into bite-size pieces. Combine in large bowl with spinach. Add rice, zucchini and olives. Toss well to combine all flavors. Serve with Garlic Herb Dressing

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Copyright ©1996-1999 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 11-Apr-1999 11:31 AM

Originally posted: 23-Jun-1996