Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Basmati rice *1 4 c Lettuce *2
1 tb Olive oil 2 c Spinach, coarsely chopped *3
4 md Zucchini 14 in slices 1 c Alfalfa sprouts
2 tb Water 1/2 c Pimento stuffed olives. *4
1 ts Basil, dried 1 tb Safflower oil, unrefined
1 ts Oregano, dried

----------------------GARLIC DRESSING---------------------------
1 Garlic clove, crushed 1/4 ts Mint, dried
5 tb Olive oil 1/2 ts Thyme, dried
2 tb Lemon juice (Or lime) 1/8 ts Tarragon, dried
1/2 ts Chervil, dried 1/2 ts Sea salt *5
1/2 ts Marjoram, dried 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.

OR:

BROWN RICE In saucepan combine rice, 2 1/2 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

Browse by categories