Lynn's Rice Artichoke Greek Salad
3 cup cooked Rice
2 x (6-oz.) jars Marinated Artichoke Hearts, drained and coarsely chopped
(reserve liquid from artichoke hearts)
1 lrg Tomato, seeded and chopped
1 x Cucumber, seeded and chopped
1 x Red Onion, chopped
1 cup Feta Cheese, crumbled
1 x (2-oz.) can sliced Black Olives, drained
1/4 cup fresh Parsley, chopped
1 tbl fresh Lemon Juice
1/2 tsp dried Oregano
1/2 tsp Lemon Pepper
Lettuce leaves
Method :
Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, Feta
cheese, olives, parsley, lemon juice, oregano and lemon pepper in a large
covered bowl. Refrigerate for at least 1 hour prior to serving. Just before
serving, drizzle the reserved artichoke marinade over salad. Toss to blend, then
spoon onto individual lettuce-lined salad plates.