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Greek Rice Salad

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

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