Inspired by the foods of Greece, this light Mediterranean dish made with sun-dried tomatoes, kalamata olives, feta cheese and USA Rice is a perfect accompaniment to summertime barbeques or on its own as a cool light lunch.
Greek Garden Rice Salad
Ingredients
- 3 cups (750 mL) cooked medium grain USA Rice
- 1/2 cup (125 mL) chopped sun-dried tomatoes
- 3 tbsp (45 mL) oil from jar of sun-dried tomatoes
- 1 small red onion, chopped
- 1/2 cup (125 mL) drained, pitted and halved kalamata olives
- 2 (4 oz/125 g) packages feta cheese with garlic and herbs, crumbled
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/2 (6 oz/175 g) package baby spinach leaves, thinly sliced
- 2 tbsp (25 mL) lemon juice
Directions
- 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.
