Wednesday, February 22, 2012

My Favorite Rice Salad

Zesty Greek Salad
(adapted from "The Kitchen of the Two Sisters")

3 cups dry brown rice, cooked
4 cups fresh spinach
1 bunch green onions, thinly sliced
1 (15 ounce) can black olives, sliced in half

3/4 cup canola oil
juice of 2 lemons (make sure they are fresh to avoid bitter taste)
1 Tbsp. soy sauce
1 Tbsp. dried oregano
1 Tbsp. dried basil
2 garlic cloves, minced
2 tsp. salt
1 tsp. pepper

Combine the first 4 ingredients in a large bowl (rice should still be hot). Combine the dressing ingredients in a small bowl and pour over rice mixture. Toss well. Serve immediately or at room temperature.

NOTE: I just approximate measurements but these were the original measurements in the recipe.