Thyme Rice Salad
|Golden raisins||1⁄2 Cup (8 tbs)|
|Cold cooked rice||3 Cup (48 tbs)|
|Olive oil||6 Tablespoon|
|Dry thyme leaves||2 Teaspoon|
|Red apple||1 Medium, cored and finely slivered|
|Lemon juice||1 Tablespoon|
|Chopped pitted black ripe olives||3⁄4 Cup (12 tbs)|
|Diced cheese||4 Ounce (Swiss, Gruyere Or Samsoe)|
|Butter lettuce leaves||4 , washed and crisped|
In a bowl, mix raisins, rice, oil, vinegar, and thyme; blend well.
Mix apple with lemon juice; stir lightly into salad along with olives.
Season to taste with salt.
If made ahead, cover and refrigerate for up to 4 hours.
To serve, mix cheese with rice, then spoon into a salad bowl lined with lettuce leaves.