Mediterranean Rice Salad

1 cup Brown Rice, long grain
1 tbsp Extra Virgin Olive Oil
4 medium Zucchini, baby
0.3 tbsp Basil
1 tsp Oregano, ground
4 cup, shredded or chopped Iceberg Lettuce (salad)
2 cup Spinach, fresh
2 serving Black Olives, Black Pearls, medium pitted, 5 olives
Garlic Herb Dressing:
1 clove Garlic
5 tbsp Extra Virgin Olive Oil
.50 fl oz Lemon Juice
.50 tsp Chervil, dried
.50 tsp Marjoram, dried
.50 tsp Thyme, ground
.50 tsp Salt
1 dash Pepper, black

Prepare the rice:
In a large saucepan, combine 1 cup rice with 21/2 cups water and 1 tablespoon safflower oil, bring to a boil, stir gently. Simmer, covered, over low heat for 40 minutes. Remove from heat without lifting cover. Allow to sit for 10 minutes before lifting cover.
Prepare the zucchini:
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:
Place all ingredients for dressing in a bowl, and whip with fork or whisk, or combine ingredients in food processor.
Assemble the Salad:
Wash and dry lettuce, and break into bite-size pieces, and combine in large bowl with spinach. Add rice, zucchini, olives, and dressing. Toss well to combine all flavors.

Serving Size: serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user LORETTWELCH.