Aegean salad

Yield: 1 Servings

Measure Ingredient
1 large Garlic clove; crushed
½ cup Olive oil
¼ cup Lime juice
¼ cup Dill weed
1 cup Raw brown rice; cooked and cooled
⅓ cup Chopped scallions
1 medium Cucumber; peeled and very coarsly chopped
⅓ cup Fresh parsley sprigs; packed
½ pounds Feta cheese; crumbled
\N \N Fresh-ground pepper to taste



This is a recipe I found on Mimi's Cyberkitchen page. I made it for Christmas dinner on Thursday. It is really, really good -- it also tastes just as good the next day (if there's any left). The only change I made was to use slivers of red onion because I didn't have any scallions. The feta cheese is essential, I think.

1.Mix all the ingredients for the vinaigrette and reserve.

2.Combine all the ingredients for the salad.

3.Add the vinaigrette and mix thoroughly.

The vinaigrette can be added well in advance of serving.

Yield: 6 servings

Posted to FOODWINE Digest by Lyn Belisle <belisle@...> on Dec 27, 1997

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