Med rice salad and garlic herb dressing

Yield: 2 servings

Measure Ingredient
1 cup Basmati rice *1
1 tablespoon Olive oil
4 mediums Zucchini 1\4 in slices
2 tablespoons Water
1 teaspoon Basil, dried
1 teaspoon Oregano, dried
1 Garlic clove, crushed
5 tablespoons Olive oil
2 tablespoons Lemon juice (Or lime)
½ teaspoon Chervil, dried
½ teaspoon Marjoram, dried
4 cups Lettuce *2
2 cups Spinach, coarsely chopped *3
1 cup Alfalfa sprouts
½ cup Pimento stuffed olives. *4
1 tablespoon Safflower oil, unrefined
¼ teaspoon Mint, dried
½ teaspoon Thyme, dried
⅛ teaspoon Tarragon, dried
½ teaspoon Sea salt *5
Black pepper, fresh ground


*1 Basmati rice may substituted with long grain brown rice. *2 Lettuce: Iceberg, butter, red leaf, romaine, or any combination of these. *3 Coarsely chopped arugula may be substituted for Spinach *4 Sliced Pimento stuffed green olives.

BASMATI RICE In large saucepan combine rice, 2 cups water and Safflower oil. Bring to a boil, stirring gently. Simmer over low heat for 20 minutes. Lift cover immediately and fluff with fork.


BROWN RICE In saucepan combine rice, 2½ cups water, and Safflower oil. Bring to a boil and stir gently. Simmer, covered over low heat for 40 minutes Remove without lifting cover. Allow to sit for 10 minutes before lifting cover.

Prepare the Zucchini: Heat oil in large skillet, add Zucchini slices and toss in oil. sprinkle with water and continue tossing for several minutes until Zucchini turns a brighter color. Add Basil and Oregano.

Set aside after tossing gently. *5 seasoned salt, or salt free seasoning may be substituted for sea salt.

Prepare Dressing: Combine all ingredients for dressing in Bowl and whip with fork or whisk if you do not wish to use a blender or food processor.

Assemble Salad:

Wash and dry lettuce and break into bite sized pieces. Combine in bowl with spinach and sprouts. Add zhuccini, olives and dressing.

Toss well.

*** JJ *** 10/13/95

Submitted By JJ JUDKINS On 10-16-95

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