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I got this recipe from Kay Hartman, and it's delicious.

Modified Aegean Salad

For the Lime Vinaigrette:
  • 1 large garlic clove, crushed
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 1/4 cup dill weed
For the Salad:
  • 1 cup raw brown rice, cooked and cooled
  • 1/3 cup chopped scallions
  • 1 medium cucumber, peeled and very coarsly chopped
  • 1/3 cup fresh parsley sprigs, packed
  • 1/2 pound feta cheese, crumbled
  • Fresh-ground pepper to taste
Mix all the ingredients for the vinaigrette and reserve.

Combine all the ingredients for the salad.

Add the vinaigrette and mix thoroughly.

The vinaigrette can be added well in advance of serving.

Yield: 6 servings

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