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Summer Rice Salad

    1/2 cup fresh orange juice
    1/2 cup olive oil
    1/4 cup fresh lemon juice
    4 teaspoons grated orange peel
    2 teaspoons grated lemon peel
    1/2 teaspoon ground cinnamon

    6 cups white rice, cooked and cooled
    30 cherry tomatoes, halved
    7 small pickling cucumbers, diced (about 4 cups)
    1 cup sliced green onions
    1/2 cup chopped fresh mint
    16 ounces feta cheese, crumbled

  Whisk orange juice and next 5 ingredients in small bowl to blend.
 Add halved tomatoes, cucumbers, green onions, mint, and feta to rice
 in large bowl. Add dressing; toss to blend. (Can be made 8 hours
 ahead; cover and refrigerate. Bring to room temperature and toss
 before serving.)