Sunday, May 9, 2010

Zesty Greek Salad

Source: Rose C.

Combine in big bowl:

2 1/2 c. dry rice, cooked
4 c. fresh spinach or Swiss chard, chopped
2 c. frozen peas
1 bunch spring onions, thinly sliced
1 15 oz. can black olives
Grilled chicken, sliced and marinated in dressing (optional)

3/4 cup olive oil
juice of 2 lemons
1 T. Bragg's Amino Acid or soy sauce
1 T.  finely chopped fresh oregano
1 T. finely chopped fresh basil
2 garlic cloves
2 t. salt
1 t. pepper

Add dressing and toss.

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