Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Cooked Rice |
| 2 \N | Jars; (6-oz.) Marinated Artichoke Hearts, drained and coarsely chopped (reserve liquid from artichoke hearts) |
| 1 large | Tomato; seeded and chopped |
| 1 \N | Cucumber; seeded and chopped |
| 1 \N | 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 |
| \N \N | Lettuce leaves |
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.