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Greek Rice Salad Recipe with Lemon Vinaigrette
Ingredients
  • subheading: The Salad:
  • 1 ¾ cup cooked brown rice
  • ½ English cucumber diced (about 1 ½ cups)
  • 20 grape tomatoes cut in half
  • 6 canned artichoke hearts quartered
  • 1 ounces Kalamata olives quartered (about ¼ cup)
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons minced flat leaf parsley
  • subheading: The Dressing:
  • 1 ½ tablespoons fresh lemon juice
  • ½ teaspoon agave nectar
  • ½ teaspoon ground oregano
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground pepper
  • 1 ½ tablespoons extra virgin olive oil
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