Greek Rice Salad

 


Greek Rice Salad

IACP "5 Ingredient Challenge" recipe contest winner & best whole grain rice recipe winner- Susan Zubik

Yield: Makes 6 to 8 servings.

3 cups cooked medium grain brown rice
1 cup red grape tomatoes; sliced in half
1/3 cup pitted Kalamata olives, sliced
1/4 cup Feta vinaigrette dressing
Salt and freshly-ground pepper to taste
Romaine leaves

Combine rice, tomato halves, olives and vinaigrette in a large mixing bowl. Season with salt and pepper. Serve with whole Romaine leaves, which can be used like taco shells to hold filling. Alternatively, arrange Romaine leaves on a platter and place rice mixture on top of greens. Chill.

Nutrition Facts
Serving Size 6
Calories 200
Total Fat 10g
Cholesterol 2mg
Sodium 248mg
Total Carbohydrate 24g
Dietary Fiber 2g
Protein 3g

SaladsLaurie Blumanthal