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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

PINE NUT, RICE, FETA SALAD Recipe

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This recipe for PINE NUT, RICE, FETA SALAD is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 7 ounce package long grain and wild rice mix, cooked
1 4 ounce package crumbled feta cheese
½ cup chopped green bell pepper
½ cup chopped yellow bell pepper
½ 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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