Recipe - Aegean Salad

LIME VINAIGRETTE
1 lg Garlic clove; crushed
One half cup Olive oil
One fourth cup Lime juice
One fourth cup Dill weed

SALAD
1 cup Raw brown rice; cooked and
cooled
1/3 cup Chopped scallions
1 md Cucumber; peeled and very
coarsly chopped
1/3 cup Fresh parsley sprigs; packed
One half pound Feta cheese; crumbled
Freshground pepper to taste

This is a recipe I found on Mimi's Cyberkitchen page. I made it for
Christmas dinner on Thursday. It is really, really good it also tastes
just as good the next day (if there's any left). The only change I made was
to use slivers of red onion because I didn't have any scallions. The feta
cheese is essential, I think.

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.

Yield: 6 servings

Posted to FOODWINE Digest by Lyn Belisle belisle@TENET.EDU on Dec 27,
1997