Greek rice salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked Rice |
| 2 | Jars; (6-oz.) Marinated Artichoke Hearts, drained and coarsely chopped (reserve liquid from artichoke hearts) | |
| 1 | large | Tomato; seeded and chopped |
| 1 | Cucumber; seeded and chopped | |
| 1 | Red Onion; chopped | |
| 1 | cup | Feta Cheese; crumbled |
| 1 | can | (2-oz.) sliced Black Olives; drained |
| ¼ | cup | Fresh Parsley; chopped |
| 1 | tablespoon | Fresh Lemon Juice |
| ½ | teaspoon | Dried Oregano |
| ½ | teaspoon | Lemon Pepper |
| Lettuce leaves | ||
Directions
Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, Feta cheese, olives, parsley, lemon juice, oregano and lemon pepper in a large covered bowl.
Refrigerate for at least 1 hour prior to serving.
Just before serving, drizzle the reserved artichoke marinade over salad.
Toss to blend, then spoon onto individual lettuce-lined salad plates.
Enjoy!
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Sep 19, 1999, converted by MM_Buster v2.0l.
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