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Nancy's Kitchen - Tried and Tested Recipes
Greek Rice Salad Recipe

This is a great recipe. It is perfect for taking to a 4th of July gathering or yourself. I often use Jasmine rice as that is a favorite rice of ours. Thanks to Barbara OKC for sharing in September 2015.
Robbie IN

Greek Rice Salad Recipe

3 cups cooked rice (I used 1 1/2 c. cooked brown rice; nice and chewy)
2 (6 oz) jars marinated artichoke hearts, drained and coarsely chopped
(reserve marinade from artichoke hearts)
1 large tomato, seeded and chopped
1/2 large cucumber, seeded and chopped (what I did was peel the cuke in stripes, seed, then chop medium fine
1 medium red onion, chopped
1 cup feta cheese, crumbled
1 (2 oz) can black olives, sliced, drained
1/4 cup fresh parsley, chopped
1 TB lemon juice, fresh
1/2 tsp oregano, dried
1/2 tsp lemon pepper
lettuce leaf

Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, 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 a lettuce-lined salad platter.
Source: Food.com Barb OKC

Our family has made this for years and it is always popular. A great dish to take to a cookout or make for a refreshing treat on a hot summer day.
Robbie IN

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