Grecian Rice Salad
| 2 cups | Italian salad dressing | 500 mL |
| 1/2 cup | lemon juice | 125 mL |
| 3 tbsp | fresh dill, chopped | 50 mL |
| To taste | fresh or dried oregano | to taste |
| 9 cups | cooked U.S. brown rice | 2.25 L |
| 12 cups | lettuce, chopped | 3 L |
| 5 | tomatoes, chopped | 5 |
| 2 to 3 | cucumbers, thinly sliced | 2 to 3 |
| 2 | red onions, thinly sliced | 2 |
| 1-1/2 cups | diced green pepper, diced red pepper | 375 mL |
| 1 lb | crumbled Feta cheese | 450 g |
| 2 cups | ripe olives, pitted and sliced | 500 mL |
| 1 doz | hard-cooked eggs, chopped | 1 doz |
In small bowl, whisk together dressing, lemon juice, dill and oregano. Set aside.
In large bowl, combine 1 cup (250 mL) prepared dressing and cooked rice. Arrange lettuce on each individual plate and spoon 3/4 cup (375 mL) rice mixture on top. Arrange vegetables separately around rice. Top with Feta cheese, olives and eggs. Serve additional dressing on side.
In small bowl, whisk together dressing, lemon juice, dill and oregano. Set aside.
In large bowl, combine 1 cup (250 mL) prepared dressing and cooked rice. Arrange lettuce on each individual plate and spoon 3/4 cup (375 mL) rice mixture on top. Arrange vegetables separately around rice. Top with Feta cheese, olives and eggs. Serve additional dressing on side.
Makes 10 servings.
Source www.riceinfo.com
*Check salad dressing for gluten.
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