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May 22 Recipe Greek Rice Salad

Greek Rice Salad

Serves 4-6

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3 cups mixed rice blend, cooked (about 1 1/2 cups dry)

1/4 cup fresh lemon juice

1/3 cup extra virgin olive oil

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon salt or to taste

1/4 teaspoon freshly ground black pepper

1 red bell pepper, chopped

1 (15 oz.) can chickpeas, drained and rinsed

1 cucumber, seeded and chopped

1/2 cup green onions, chopped

1/2 cup kalamata olives, chopped

2 cups spinach, torn

1/2 cup feta cheese, crumbled

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Ina large bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt & pepper.{}

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Add rice to dressing and toss to combine.{} Add bell pepper, chickpeas, cucumber, green onions and olives and gently combine.{} Before serving add in spinach, spread on serving platter and top with feta cheese.

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Greek Chicken Kebabs with Tzatziki Sauce

Serves 4

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Juice from 1 lemon

1 teaspoon DAK's Super Greek Spice Blend

2 tablespoon extra virgin olive oil

1/2 teaspoon salt

4 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 1-inch pieces

2 medium zucchini, cut into 1/2" thick slices

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Tzatziki Sauce:

1/2 cup cucumber, peeled, seeded, and shredded $

1/2 cup plain low-fat yogurt

1 tablespoon lemon juice

1/4 teaspoon salt or to taste

1 garlic clove, minced

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To prepare marinade, combine the first 5 ingredients in a plastic bag, seal and shake to combine. Add chicken to bag, shake to coat.{} Marinate chicken in refrigerator for 30 minutes, turning once.

Remove chicken from bag; discard marinade.{} Thread the chicken and zucchini, alternately onto skewers.{}

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Preheat oven to 450 degrees.{} Place grill pan in oven to heat.{} Add skewers; cook6-8 minutes or until chicken is done, turning once.

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To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1 garlic clove, stirring well. Serve the tzatziki sauce with chicken kebabs.

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