Yield: 6 servings
|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.