Greek rice salad

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.


Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Sep 19, 1999, converted by MM_Buster v2.0l.

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