"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

PINE NUT, RICE, FETA SALAD Recipe

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This recipe for PINE NUT, RICE, FETA SALAD, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Worden

Category:
Category:

Ingredients:  
Ingredients:  
1 7 ounce package long grain and wild rice mix, cooked
1 4 ounce package crumbled feta cheese
cup chopped green bell pepper
cup chopped yellow bell pepper
cup chopped onion
⅔ cup pine nuts, toasted
1 2 ounce jar diced pimiento, drained
⅓ cup extra virgin olive oil
2 tablespoons tarragon wine vinegar
⅛ teaspoon pepper
lettuce leaves (optional)

Directions:
Directions:
Stir together first 7 ingredients in a bowl.
Stir together oil, vinegar, and pepper; add to rice mixture, tossing to coat. Cover and chill 4 hours or up to 24 hours.
Serve on lettuce leaves if desired.

Number Of Servings:
Number Of Servings:
10

 

 

 

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