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Greek Rice Salad





Much like George (Can't stand ya) Costanza, I think I was born with an "opposite" gene. My sense of direction ( or lack of) is legendary. Whenever I walk out of a store or restaurant, nine times out of ten, I will walk in the opposite direction, while the person accompanying me will just stand there and watch, sadly shaking their head. Cold medication will keep me awake all night. "Action" movies will put me to sleep. When my son was younger, we would often go to these action- packed movies and I would always  fall asleep. Every single time.


So, while most people are still enjoying the cozy, hearty, stick-to-the-ribs, comfort foods of winter, I am craving all things summery: tropical fruits, corn on the cob, cilantro, summer rolls, lobster and anything Vietnamese, Mexican or Greek inspired.

I don't think I have ever mentioned it here before, but I used to cook in a Greek restaurant. Everyday I would have the same thing for lunch: rice mixed with Greek salad and a mini-chicken skewer with a  spoonful of tzatziki on the side. Seriously, I must have had this exact thing at least 100 times. I discovered that mixing rice and Greek salad together is really a delicious combination. Rice on its own can be kind of boring, and I find a lot of  salad dressings are too tart for my personal taste, but when you combine them together they really balance each other out.



Greek Rice Salad
(I don't really measure anything when making a salad, just a handful of this, a sprinkle of that)
cooked rice, brown or white
grape tomatoes, sliced in half
cucumber, peeled and chopped
red bell pepper, chopped
red onion, sliced thinly
salt and pepper
feta, crumbled
Kalamata olives
chopped fresh parsley or cilantro
Mix together with Greek dressing.

Greek dressing

1 Tbsp. fresh lemon juice
zest of 1 lemon
4 Tbsp. white wine vinegar
3/4  tsp.  dried oregano
4 Tbsp. canola oil
4 Tbsp. extra virgin olive oil
salt and pepper to taste
pinch of sugar, if desired
Combine in a glass jar with lid. Shake well.



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