Greek Garden Rice Salad
Inspired by the foods of Greece, this light Mediterranean dish made with sun-dried tomatoes, kalamata olives, feta cheese and U.S. Rice is a perfect accompaniment to summertime barbeques or on its own as a cool light lunch.
| 3 cups | cooked medium grain U.S. rice | 750 mL |
| 1/2 cup | chopped sun-dried tomatoes | 125 mL |
| 3 tbsp | oil from jar of sun-dried tomatoes | 45 mL |
| 1 | small red onion, chopped | 1 |
| 1/2 cup | drained, pitted and halved kalamata olives | 125 mL |
| 2 | (4 oz/125 g) packages feta cheese with garlic and herbs, crumbled | 2 |
| 1/4 tsp | salt | 1 mL |
| 1/4 tsp | pepper | 1 mL |
| 1/2 | (6 oz/175 g) package baby spinach leaves, thinly sliced | 1/2 |
| 2 tbsp | lemon juice | 25 mL |
In large bowl, combine rice, sun-dried tomatoes and oil. Stir in onion, olives, cheese, salt and pepper. Add spinach and lemon juice; toss gently to combine.
Makes 4 to 6 servings.
Source www.riceinfo.com
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