Zesty Greek Salad

This recipe uses one of my all time favorite staples--brown basmati rice. You can use any rice you want, pretty much, but brown basmati wins for me every time. It is an aromatic rice, and smells like buttered, salted popcorn when you cook it.

Ingredients: (serves 6-8)
3 cups of dry brown basmati rice, cooked
4 cups fresh spinach, chopped
2 cups frozen peas, thawed
1 bunch green onions, thinly sliced
1 (15 oz) can black olives, sliced in half

Dressing:
3/4 cup olive oil
Juice of 2 lemons (6 Tblsp)
1 Tblsp soy sauce or Bragg Liquid Aminos (healthier)
1 Tblsp oregano
1 Tblsp basil
2 garlic cloves, pressed
2 tsp salt (preferrably sea salt)
1 tsp pepper

Directions:
1. Combine the first 5 ingredients in a large bowl (rice should still be hot).
2. Combine the dressing ingredients in a small bowl. Add this to the rice mixture; toss well.

Note: this can be served warm or cold.
Recipe is taken from "From the Kitchen of Two Sisters" by Danielle and Lindsay Voeller http://www.thetwosisters.com/home.asp