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  Greek Rice Toss
   Greek
   Kate
   5/13/2008
Ingredients:
3 cups cooked rice
2 6-ounce jars marinated artichoke hearts, liquid reserved, & coarsely chopped
1 large tomatoe, seeded & chopped
1 medium-size red onion, chopped
1 cup crumbled feta cheese
1 2 1/4 -ounce can sliced black olives, drained
1/4 cup chopped fresh parsley
1 T lemon juice
1/2 tsp oregano
1/2 tsp lemon pepper
lettuce leaves
Instructions:
Combine rice, artichoke hearts, tomato, cucumber, onion, cheese, olives, parsley, lemon juice, oregano & lemon pepper. Chill 1 hour. Just before serving, drizzle reserved artichoke liquid over salad. Spoon onto individual lettuce-lined salad plates.

For a main-dish salad, add 3/4 pound coarsely chopped cooked medium shrimp or 3/4 pound shredded cooked chicken.

Serves 6.
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