Greek Rice Salad

From The OFA Recipes for Every Season

Salads Recipes

Yield: 6 servings

• 3 cups cooked rice
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, mashed
• 1 teaspoon chopped fresh dillweed
• 3/4 cup chopped cucumber
• 1/2 cup chopped fresh tomato
• 1/4 cup finely chopped black olives
• fresh spinach leaves, cleaned
• sliced avocado and sliced tomato, for garnish

Place rice into a large bowl. In a separate bowl, mix together olive oil, lemon juice, salt, pepper, chives, parsley, garlic, and dill. Pour over rice and stir thoroughly. Fold in cucumber, tomato, and black olives. Chill for several hours. To serve, place onto a bed of spinach leaves, and garnish with slices of avocado and tomato.

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