Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
494
Calories
20g
Protein
11g
Fat
85g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups cooked rice
- 2 6-ounce jars marinated artichoke hearts,
- reserve liquid and coarsley chopped
- 1 large tomato, seeded and chopped
- 1 medium cucumber, seeded and 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 tablespoon lemon juice
- 1/2 teaspoon oregano
- 1/2 teaspoon lemon pepper
- Lettuce leaves
- =
Directions
1
Combine rice, artichoke hearts, tomato, cucumber, onion, cheese, olives, parsley, lemon juice, oregano and lemon pepper. Chill 1 hour. Just before serving drizzle reserved artichoke liquid over salad. Spoon into individual lettuce-lined salad plates.
Recipe sourced from
fandom