1 c. long-grain brown rice
1 tbsp. olive oil
4 med. zucchini, cut into 1/4" slices
1-2 tbsp. water
1 tsp. dried basil
1 tsp. dried oregano
4 c. lettuce (Iceberg, butter, red leaf or any combination)
2 c. spinach
1/2 c. pimento-stuffed green olives, sliced
Garlic Herb Dressing

Prepare the rice, fluff; set aside. Prepare the zucchini. Heat oil in Wok or large skillet. Add zucchini slices and toss in oil. Sprinkle with water; continue tossing until zucchini turns a bright color. Add basil and oregano. Toss gently and set aside.

Assemble the salad. Wash and dry lettuce. Break into bite-size pieces. Combine in large bowl with spinach. Add rice, zucchini and olives. Toss well to combine all flavors. Serve with Garlic Herb Dressing.