Rice Salad With Sprouts & Garlic Herb Dressing

Rice Salad With Sprouts

1 cup long grain rice

1 tbsp olive oil

2 large zucchini

2 tbsp water

1 tsp dried oregano

1 tsp dried basil

4 cups lettuce

2 cups spinach

1 cup alfalfa sprouts

½ cup green olives sliced

Method

1 cup rice

2½ cups water

1 tbsp sunflower oil

• In a large saucepan, combine all ingredients, bring to a boil, stir gently.
• Simmer covered, over low heat for 40 minutes. 
• Remove from heat without lifting cover. 
• Allow to stand for 10 minutes.

Heat oil in wok or 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. Toss gently and set aside.  

                                                                   

Garlic Herb Dressing

1 clove crushed

5 tbsp olive oil

2 tbsp fresh lemon

½ tsp dried marjoram

¼ tsp dried mint

½ tsp dried thyme

Salt and black pepper

Add all ingredients to bowl, and whisk

Wash and dry the lettuce. Break into small pieces and add to large bowl with spinach and sprouts.

Add the rice, zucchini, olives and dressing.

Toss well to mix the flavors.