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.