greek rice salad
ingridients
2 cups (470 ml) cooked rice
2 jars (4 oz / 225 g) marinated artichoke hearts, drained and chopped (reserve artichoke hearts marinade)
1 large tomato, seeded and chopped
1 large cucumber, seeded and minced
1 medium red onion, chopped
2/3 cup (160 ml) feta cheese, crumbled
1 can of black olives, sliced (drained)
1/4 cup (40 ml) fresh parsley, chopped
2/3 tablespoons (10 ml) of fresh lemon juice
1/3 teaspoon (1.6 ml) oregano, dry
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