From Asparagus to Zucchini, 3rded.

  •  2 c. cooked rice, at room temperature
  • 2 c. assorted diced early summer veggies (beans, peas, cauliflower, etc.), slightly steamed
  • ¼ c. raisins
  • ¼ c. chopped olives
  • ½ c. cubed provolone or other cheese
  • 3 or 4 hard-boiled eggs, chopped
  • ½ lb. Summer sausage, diced (optional)
  • olive oil
  • salt and pepper
  • salad greens
  1.  Mix rice, veggies, raisins, olives, cheese, eggs, and sausage (if using). Dress with olive oil and salt and pepper to taste.
  2. Serve at room temperature on a bed of salad greens.
  3. Any or all of the listed ingredients can be included, or add your favorites (garlic scapes, chopped cabbage, onion, etc.).

Serves 4-6

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