ENSALADA DE MARCELO

Adapted from From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition.

2 cups cooked rice, at room temperature
2 cups assorted diced vegetables:
kohlrabi, leftover cooked green beans, diced sweet peppers or cucumbers
1/4 cup raisins
1/4 cup chopped olives
1/2 cup cubed provolone or other cheese
3 hard-cooked eggs, chopped
1/2 lb. summer sausage, diced (optional)
olive oil
salt and pepper
washed salad greens

Mix rice, vegetables, raisins, olives, cheese, eggs, and sausage (if using). Dress with olive oil and salt and pepper to taste. Serve to room temperature on a bed of salad greens. This recipe comes from an agronomy intern from Uruguay who worked at Scotch Hill CSA in Wisconsin.