Serves: 8
Recipe Spy's Notes:
This recipe was used to promote the Texas agriculture industry by the Texas Department of Agriculture. Therefore, several ingredients include the word "Texas" and can be substituted with common kitchen ingredients.
Salad Ingredients:
1/2 cup pine nuts
3 cups cooked long grain rice
1 cup crumbled feta cheese
1 cup English cucumber, peel left on, sliced
1/2 cup red bell pepper, diced
1 Texas zucchini squash, grilled tender-crisp and cut into chunks
1 Texas yellow squash, grilled tender-crisp and cut into chunks
3 Texas green onions, sliced thin, including tops
1 cup kalamata olives, pitted
1 cup grape tomatoes, halved
Dressing Ingredients:
1 or 2 cloves garlic, minced
2 T. fresh rosemary, finely minced
1 T. fresh mint, finely minced
6 T. Texas extra-virgin olive oil
Zest of 1 large lemon
3-4 T. lemon juice
Salt and pepper to taste
Procedure:
Toast the pine nuts in a dry, nonstick skillet over medium heat. Stir often. Watch carefully – they burn easily! When lightly browned, transfer the nuts into a small bowl and set aside to cool. In a large bowl combine the cooked rice and feta. Add cucumber, bell pepper, grilled squash, onions, olives and tomatoes. Stir gently to mix all the ingredients.
To prepare the dressing:
In a small bowl combine garlic, rosemary, mint, lemon zest and lemon juice. Very slowly drizzle in the Texas olive oil while whisking continuously until the mixture is emulsified. Adjust seasonings. Pour over rice mixture and lightly toss all ingredients together. Refrigerate until ready to serve. Make-ahead tip: This salad is delicious made a day in advance to allow flavors to blend.
Chef’s variation:
Add cooked, diced chicken or cooked shrimp for a heartier salad.
Recipe Author: Chef Molly Fowler
Chef's Background: Traveling culinary instructor, television personality,
recipe developer, and cookbook author.
Original Photograph By: Tracey Maurer Photography
Photograph Retouched By: Recipe Spy
Source: http://www.gotexan.org/Portals/1/doc/pdf/publications/oliveoil_recipe_final.pdf