St. Benedict Salad

To make the salad, cook the rice in salted water according to package directions, but remove from the heat when cooked but still firm. Drain any leftover water, and then rinse under cold running water. Allow the rice to cool, and put it in a large salad bowl.

While the rice is cooling, cut the cucumbers in half lengthwise and scoop out the seeds. Cut into cubes and let stand for about 30 minutes.

Add them to the rice in the bowl. Add the raisins, olives, capers, shallots, mint and lemon juice, and mix well.

Whisk the dressing ingredients together in a measuring cup or small bowl until smooth. Pour over the salad and toss to coat.

Chill the salad for several hours before serving. Serve cold, mounded on top of a few lettuce leaves.