Pecan Rice & Feta Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 7-ounce package wild pecan long-grain rice
4 ounces feta cheese, crumbled
1 cup chopped green and/or red sweet pepper
1/2 cup chopped onion
1/3 cup pine nuts, toasted
1 2-ounce jar diced pimiento, drained
1/4 cup olive oil or salad oil
2 tablespoons tarragon white wine vinegar
1/8 teaspoon black pepper
Directions
1 Cook rice according to package directions, using 1 teaspoon salt, cool slightly. In a large mixing bowl stir together cheese, sweet pepper, onion, nuts, and pimiento; add cooled rice.
2 For dressing, stir together oil, vinegar, and black pepper; add to rice mixture. Toss gently to coat. Cover; refrigerate until chilled or for up to 24 hours.
2 For dressing, stir together oil, vinegar, and black pepper; add to rice mixture. Toss gently to coat. Cover; refrigerate until chilled or for up to 24 hours.
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