Grecian olive and rice salad recipe

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  • Yield: 2 Servings

Ingredients

Dressing
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, pressed
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • Pinch cayenne
Salad
  • ½ package (8 oz) fresh spinach leaves
  • 1 cup basmati rice, cooked
  • 1 teaspoon fresh oregano, chopped
  • 1 tablespoon Italian parsley, chopped
  • 1 tablespoon hazelnuts, finely chopped
  • 5 or 6 Greek olives, green and black, pitted and chopped
  • ¼ cup crumbled tempeh Parsley, for garnish
How to Make It
  1. Whisk oil, lemon juice, garlic, salt, pepper, and cayenne together in a small bowl.
  2. Place spinach, rice, oregano, parsley, hazelnuts, olives, and tempeh in a salad bowl and toss with the dressing.
  3. Garnish with parsley.
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