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Greek Spinach Rice Salad

Greek Spinach Rice Salad

Oxmoor House JANUARY 1994

  • Yield: 6 (1-cup) servings.

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.

Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 17%
  • Fat: 3.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.4g
  • Carbohydrate: 29.7g
  • Fiber: 0.0g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 54mg
  • Calcium: 0.0mg
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Greek Spinach Rice Salad recipe

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