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Greek Spinach Rice Salad Recipe
|Water||2 1⁄4 Cup (36 tbs)|
|Long grain rice||1 Cup (16 tbs), uncooked|
|Fresh spinach||2 Cup (32 tbs), cut into thin strips|
|Peeled seeded chopped tomato||1 1⁄2 Cup (24 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Crumbled feta cheese||2 Tablespoon|
|Lemon juice||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Minced oregano||1 1⁄2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1095 Calories from Fat 203
% Daily Value*
Total Fat 23 g35.6%
Saturated Fat 7 g34.8%
Trans Fat 0 g
Cholesterol 26.7 mg
Sodium 572.4 mg23.8%
Total Carbohydrates 182 g60.6%
Dietary Fiber 11.8 g47.3%
Sugars 10.4 g
Protein 36 g72.9%
Vitamin A 365.6% Vitamin C 249.9%
Calcium 60.9% Iron 34.7%
*Based on a 2000 Calorie diet
Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
Combine rice, spinach, and next 3 ingredients in a large bowl.
Combine lemon juice and next 5 ingredients in a small bowl, stirring well with a wire whisk.
Pour lemon juice mixture over rice mixture; toss gently.
Cover and chill.
Stir in yogurt just before serving.