Greek Rice Salad
By Yankee Magazine|May 08 2003|
Yield
6 servings
Ingredients
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
Instructions
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.
