Mediterranean Rice Salad

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 pimento-stuffed green olives

1 cup long grain brown rice, cooked

Vinegar and Olive Oil Salad Dressing to taste (see page 38)

Heat the olive oil in a small skillet; add the zucchini to the hot oil and toss for several minutes. Remove from heat and stir in the basil and oregano. Place the lettuce, spinach, sprouts, olives, rice, and zucchini mixture in a large salad bowl; toss to combine. Add Vinegar and Olive Oil Salad Dressing and toss well.

Yield: 8 to 10 servings

Adapted from a recipe found on CookbooksOnline.com