{Aegean Salad}

1 large clove garlic, minced
1/2 cup olive oil
1/4 cup lemon juice
1/4 teaspoon dill weed
2 cups cooked rice
2 med. fresh tomatoes chopped
1/2 cup kalamata olives, sliced
1/3 cup fresh parsley, chopped
1 cup crumbled feta cheese
1/2 teaspoon pepper
5 or 6 cup-shaped lettuce leaves

Mix garlic, olive oil, lemon juice and dill week. Set aside. Combine rice, tomatoes, olives, parsley, feta cheese and pepper. Stir in dressing. Chill. Before serving, arrange lettuce leaves and fill each with a portion of the salad or serve from a salad bowl.
 

 

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