Greek Spinach Rice Salad

Yield:

6 (1-cup) servings.

Recipe from

Nutritional Information

Calories 165
Caloriesfromfat 17 %
Fat 3.2 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.4 g
Carbohydrate 29.7 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 54 mg
Calcium 0.0 mg

Ingredients

2 1/4 cups water
1 cup long-grain rice, uncooked
2 cups fresh spinach, cut into thin strips
1 1/2 cups peeled, seeded, and chopped tomato
1/2 cup sliced green onions
2 tablespoons crumbled feta cheese
3 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon water
1 1/2 tablespoons minced fresh oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 cup plain nonfat yogurt
6 lettuce leaves (optional)

Preparation

Bring 2 1/4 cups water to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Combine rice, spinach, and next 3 ingredients in a large bowl.

Combine lemon juice and next 5 ingredients in a small bowl, stirring well with a wire whisk. Pour lemon juice mixture over rice mixture; toss gently. Cover and chill. Stir in yogurt just before serving. Serve on lettuce leaves, if desired.

Note:

Light and Luscious

January 1994