printer friendly format  

Brown Rice Salad with Lime Vinaigrette - dairy

Posted by : Mimi Hiller

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

1.Mix all the ingredients for the vinaigrette and reserve.
2.Combine all the ingredients for the salad.
3.Add the vinaigrette and mix thoroughly.

The vinaigrette can be added well in advance of serving.

Archivist's note: This salad is evocative of the category 
of salads called "Israeli Salads." These salads contain diced
fresh vegetables, but no lettuce. This type of salad 
invariably is part of a kibbutz breakfast.

Return to RFCJ Archive Page