2 tbsp. white wine vinegar
1 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. coarse grind black pepper
2 c. warm cooked rice, cooked without salt or fat
2 tbsp. thinly sliced green onion, scallions
1 c. chopped tomato (1 med.)
3 oz. garlic, chive cheese, broken into 1" chunks
1/3 c. sliced ripe olives

Stir together vinegar, oil, salt, sugar and pepper. Pour over rice and toss to coat coarsely. Stir in onion. Refrigerate, covered, to chill. Just before serving, add tomato, cheese and olives, tossing lightly to combine. Serves 4. Do not remove rind.