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Low-Fat Greek Rice Toss
3 cups cooked rice
2 6-ounce jars marinated artichoke hearts, reserve liquid and coarsely chopped
1 large tomato, seeded and chopped
1 medium cucumber, seeded and chopped
1 medium-size red onion, chopped
1 cup crumbled feta cheese
1 2-1/4 ounce can sliced black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon oregano
1/2 teaspoon lemon pepper
Lettuce leaves
Combine rice, artichoke hearts, tomato, cucumber, onion, cheese,
olives, parsley, lemon juice, oregano, and lemon pepper. Chill 1
hour. Just before serving drizzle reserved artichoke liquid over
salad. Spoon into individual lettuce-lined salad plates. Makes 6
servings.
Variation: For a main dish salad add 3/4 pound coarsely chopped
cooked medium shrimp or 3/4 pound shredded cooked chicken.
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Greek Rice 01