Greek Garden Rice Salad
Light Mediterranean salad with sun-dried tomatoes, kalamata olives, and feta cheese, paired with Kokuho Rose rice. Perfect for summer barbecues or lunch. Serves 4-6.
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 3 cups (750mL) Cooked Kokuho Rose® rice
- 1/2 cup (125mL) Chopped sun-dried tomatoes
- 3 tbsp (45mL) Oil from jar of sun-dried tomatoes
- 1 Small red onion, chopped
- 1/2 cup (125mL) Drained, pitted and halved kalamata olives
- 2 (4 oz/125 g) packages feta cheese with garlic and herbs, crumbled
- 1/4 tsp (1mL) Salt
- 1/4 tsp (1mL) Pepper
- 1/2 (6 oz/175 g) package baby spinach leaves, thinly sliced
- 2 tbsp (25mL) Lemon juice
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