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Low-Fat Greek Rice Toss alt.food.low-fat/Janette Chantler/1999 Makes 6 servings
3 cups cooked rice 2 jars (6-ounce each) marinated artichoke hearts, reserve liquid and coarsely chopped 1 large tomato, seeded and chopped 1 medium cucumber, seeded and chopped 1 medium-size red onion, chopped 1 cup crumbled feta cheese 1 (2 1/4 ounce) can sliced black olives, drained 1/4 cup chopped fresh parsley 1 tablespoon lemon juice 1/2 teaspoon oregano 1/2 teaspoon lemon pepper Lettuce leaves
Combine rice, artichoke hearts, tomato, cucumber, onion, cheese, olives, parsley, lemon juice, oregano, and lemon pepper. Chill 1 hour. Just before serving drizzle reserved artichoke liquid over salad. Spoon into individual lettuce-lined salad plates.
* For a main dish salad add 3/4 pound coarsely chopped cooked medium shrimp or 3/4 pound shredded cooked chicken.
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