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Mediterranean Rice Salad
This Mediterranean rice salad combines hearty brown rice with lightly sautéed zucchini and fresh greens. A quick toss in the skillet gives the zucchini a tender bite while dried basil and oregano add earthy flavor. It makes a perfect light lunch or a simple side dish for a weeknight dinner. Crisp lettuce, fresh spinach, and briny green olives create a satisfying crunch and bright, tangy finish.
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 medium zucchini, cut in ¼-inch slices
- 1 to 2 tablespoons water
- 1 teaspoon basil
- 1 teaspoon oregano
- 4 cups chopped lettuce
- 2 cups chopped spinach
- 1 cup alfalfa sprouts
- 1 cup sliced pimiento-stuffed green olives
- 1 cup cooked long-grain brown rice
- Vinegar and olive oil salad dressing to taste
Instructions
- 1Warm the extra virgin olive oil in a small skillet over medium heat. Add the sliced zucchini and cook for a few minutes until slightly tender.
- 2Take the skillet off the heat. Stir in the dried basil and oregano until the zucchini is well coated.
- 3Combine the chopped lettuce, spinach, alfalfa sprouts, sliced green olives, cooked brown rice, and the seasoned zucchini in a large serving bowl. Toss everything together gently.
- 4Drizzle your preferred vinegar and olive oil dressing over the salad. Toss the mixture thoroughly to coat all the ingredients before serving.