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.
