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Greek Rice Salad Recipe

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I love cooking. My husband even had to build another room especially for the cookbooks I collected! No matter how many salad recipes I try, this is still at the top of my list.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings

Ingredients

  • 4 cups cooked brown rice
  • 2 cups julienned cooked turkey breast
  • 2 cups halved cherry tomatoes
  • 1 cup halved ripe olives
  • 3/4 cup plain yogurt
  • 3 to 4 tablespoons minced fresh mint
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 cup crumbled feta cheese, optional

Nutritional Facts

Diabetic Exchanges: One 1-cup serving (prepared with fat-free yogurt and without feta cheese) equals 1-1/2 starch, 1 meat; also, 174 calories, 258 mg sodium, 15 mg cholesterol, 25 gm carbohydrate, 11 gm protein, 3 gm fat.

Directions

  1. Combine the rice, turkey, tomatoes and olives. In a small bowl, combine the yogurt, mint, vinegar and lemon-pepper. Pour over rice mixture; toss to coat. Sprinkle with cheese if desired. Yield: 8 servings.
Originally published as Greek Rice Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p56

Nutritional Facts

Diabetic Exchanges: One 1-cup serving (prepared with fat-free yogurt and without feta cheese) equals 1-1/2 starch, 1 meat; also, 174 calories, 258 mg sodium, 15 mg cholesterol, 25 gm carbohydrate, 11 gm protein, 3 gm fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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