Ingredients:
3 cups cooked rice
2 6-oz jars Marinated Artichoke Hearts, drained and coarsely chopped (reserve liquid from artichoke hearts)
1 large tomato, seeded/chopped
1 red onion, chopped
1 cup feta cheese, crumbled
2-oz can sliced black olives, drained
1/4 cup fresh parsley, chopped
1 tbsp. fresh lemon juice
1/2 tsp dried oregano
1/2 tsp lemon pepper
lettuce leaves

Instructions:
1) Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta cheese, olives, parsley, lemon juice, oregano and lemon pepper in a large covered bowl.
2) Refrigerate for at least 1 hour prior to serving.
3) Just before serving, drizzle the reserved artichoke marinade over salad. toss to blend, then spoon onto individual lettuce-lined salad plates. Enjoy!

Serves 6

Submitted_by: Adriana Lorini
City: Woodbridge
State: ON
Country: Canada

sv099902

Aunt Libby's Kitchen [http://mcgees.com/kitchen/]