Greek Garden Rice Salad
- Ethnicity: Greek
- Base: Vegetable
- Course: Side Dish
- Prep Time: 10-30 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 1/2 c | sun-dried tomatoes (oil packed), chopped |
| 3 T | oil from jar of sun-dried tomatoes |
| 3 c | cooked California medium grain rice |
| 1 ea | small red onion, chopped |
| 1/2 c | drained, pitted and halved Kalamata olives |
| 2 ea | (4-ounce) packages crumbled Feta cheese with garlic and herb |
| 1/4 t | salt |
| 1/4 t | ground black pepper |
| 6 oz | package baby spinach leaves, thinly sliced |
Directions:
Combine sun-dried tomatoes, oil and rice. Stir in onion, olives, cheese, salt and pepper. Add spinach and toss gently to combine.
Each serving provides 294 calories, 9 grams protein, 16 grams fat, 29 grams carbohydrate, 3 grams dietary fiber, 33 milligrams cholesterol and 928 milligrams sodium.