GREEK RICE SALAD
IACP "5 Ingredient Challenge" recipe contest winner & best whole grain rice recipe winner- Susan Zubik Yield: Makes 6 to 8 servings.
Ingredients • 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
Directions 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 Amount Per Serving Calories 200 Total Fat 10g Cholesterol 2mg Sodium 248mg Total Carbohydrate 24g Dietary Fiber 2g Protein 3g USA Rice Federation (www.usarice.com)
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