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Mediterranean Rice Salad

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Makes: 3 servings adjust



  • 1 clove Garlic, minced or crushed
  • 5 tablespoons Olive Oil
  • 2 tablespoons Fresh Lemon or Lime Juice
  • 12 teaspoon Dried Chervil
  • 12 teaspoon Dried Marjoram
  • 14 teaspoon Dried Mint
  • 12 teaspoon Dried Thyme
  • 18 teaspoon Dried Tarragon
  • 12 teaspoon Celtic Sea Salt
  • Freshly Ground Black Pepper, to taste

Step 1

To make dressing, place garlic, olive oil, lemon or lime juice, chervil, marjoram, mint, thyme, tarragon, salt, and pepper in a bowl and whisk with a fork.


  • 1 tablespoon Olive Oil
  • 4 Zucchini, cut into 1/4" slices
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 4 cups Lettuce, (iceberg, butter, red leaf, or romaine)
  • 2 cups Spinach or Arugula, coarsely chopped
  • 1 cup Alfalfa Sprouts
  • 12 cup Pimento-stuffed Green Olives, sliced
  • 1 cup Long-grain Brown Rice or Basmati Rice, cooked

Step 2

Heat 1 Tbsp oil in a wok or large skillet. Add zucchini and toss with oil. Sprinkle with 1-2 Tbsp water and continue tossing for several minutes until zucchini turns a brighter color. Add basil and oregano; toss gently. Toss with remaining ingredients and Garlic Herb Dressing.
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