| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Greek | 6 | servings | |
INGREDIENTS
| 3 | c | Cooked Rice |
| 2 | Jars; (6-oz.) Marinated Artichoke Hearts, drained and coarsely chopped (reserve liquid from artichoke hearts) | |
| 1 | lg | Tomato; seeded and chopped |
| 1 | Cucumber; seeded and chopped | |
| 1 | Red Onion; chopped | |
| 1 | c | Feta Cheese; crumbled |
| 1 | cn | (2-oz.) sliced Black Olives; drained |
| 1/4 | c | Fresh Parsley; chopped |
| 1 | tb | Fresh Lemon Juice |
| 1/2 | ts | Dried Oregano |
| 1/2 | ts | Lemon Pepper |
| Lettuce leaves |
INSTRUCTIONS
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 [email protected] by Recipe-a-Day <[email protected]> on Sep 19, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Amazing love”