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Mediterranean Rice Salad with NIKOS Feta Cheese

Makes 6 to 8 servings

Rice – 4 cups cooked *

Lemon Juice – 1/4 cup, freshly squeezed

Olive Oil – 1/3 cup

Garlic – 1 clove, minced

Oregano – 1 teaspoon fresh, minced

Black Pepper – 1/4 teaspoon, freshly ground

Red Pepper Flakes – 1/4 teaspoon

Sea Salt – 1/4 teaspoon, or more to taste

Spinach Leaves – 2 cups, chopped

Red Bell Pepper – 1 large, finely chopped

English Cucumber – 1 large, peeled, seeded and finely chopped

Green Onion – 1/2 cup, chopped

Kalamata Olives – 1/2 cup, chopped

NIKOS Feta Cheese – 1 cup, crumbled

  • In a large bowl, whisk freshly squeezed lemon juice, olive oil, garlic, oregano, freshly ground black pepper, red pepper flakes and sea salt.
  • Add rice to bowl with dressing mixture and toss to combine.
  • Add remaining ingredients and toss well to combine
  • Serve at room temperature or cold

* I used a 20 ounces bag of Village Harvest frozen, fully cooked Brown/Red/Wild rice, available at many natural food stores.

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