Mediterranean Rice Salad

1c rice
2 or 3 medium zucchini, sliced into rounds then cut in half
olive oil
1t basil
1t oregano
1/2c green olives, chopped
mixed greens, torn

Dressing:
1 clove garlic, minced
5T olive oil
2T lemon juice
1/2t each: chervil, marjoram, thyme, salt
1/4t mint
1/8t tarragon
Cook rice according to package directions.

Saute zucchini in olive oil over medium-high heat until tender and slightly brown.

Sprinkle with basil and oregano.

Add cooked rice and olives to zucchini mixture.

Prepare dressing.

Place mixed greens in a bowl. Top with warm rice mixture. Drizzle salad dressing.

adapted from Fit For Life by Harvey and Marilyn Diamond