Mediterranean Salad

This is a slightly different salad that bodes well with chicken. Try it and you will see what a great marriage it is. Try the chicken dish that is stuffed with vegetables on this site.  In a word -YUM!

Dressing

• 5 tbsp. olive oil
• 3 tbsp. lemon juice
• 1 garlic clove, minced
• 1 tsp. dried dill
• 1/2 tsp. ground cumin
• 1 tsp. Dijon mustard
• pinch of salt and pepper

Whisk this together until well blended. Set in refrigerator until ready to use.

Rice

• 1 cup brown rice, long grain
• 2 cups water

Bring the rice and water to a boil and reduce heat to medium. Cover and let simmer until liquid has been absorbed (35-40 minutes). If you have a rice cooker, use it as it is less messy and will be timed perfectly. Remove from heat, keep it covered and let stand for 30 minute then fluff with a fork. Back to the salad. Add:

• 1 English cucumber, diced
• 1/2 cup sliced green olives

Transfer rice to a large bowl, add the cucumber, mixed spring greens and olives. Drizzle some of the dressing over the salad, toss to combine. Add additional dressing, as desired.