Greek Rice Salad Recipe
Serves 6
3 cups cooked Rice
2 6-oz. jars 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
2-oz. can sliced Black Olives, drained
1/4 cup fresh Parsley, chopped
1 Tbs. fresh Lemon Juice
1/2 tsp. dried Oregano
1/2 tsp. Lemon Pepper
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!
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