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Recipe Name: Aegean Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Garlic clove, crushed
1/2 Cup(s) Olive oil
1/4 Cup(s) Lime juice
1/4 Cup(s) Dill weed
1 Cup(s) Raw brown rice, cooked and
1/3 Cup(s) Chopped scallions
1 Cucumber, peeled and very
coarsly chopped
1/3 Cup(s) Fresh parsley sprigs, packed
1/2 Pound(s) Feta cheese, crumbled
Fresh-ground 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

Nutrition (calculated from recipe ingredients)
Calories: 2324
Calories From Fat: 1439
Total Fat: 163.4g
Cholesterol: 201.9mg
Sodium: 2581mg
Potassium: 1109.6mg
Carbohydrates: 189.9g
Fiber: 17.1g
Sugar: 14g
Protein: 49.4g

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