Greek Rice Salad

Enjoy the flavors of the Mediterranean in a salad that’s satisfying enough for lunch. With baby shrimp added to the mixture, it’s perfect for a sultry night’s meal.

ingredients

• 3 cups cooked long–grain rice, cooled
• 2 cups diced seeded fresh tomatoes
• 6 scallions sliced, including green parts (about 1 cup)
• 3/4 cup imported Greek olives
• 3 to 4 oil–packed anchovies, chopped, optional
• 1 tablespoon small capers
• 2 large cloves garlic, minced
• 2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves
• 2 tablespoons chopped flat–leaf parsley
• 1/2 cup Stonewall Kitchen Classic Greek Salad Dressing
• Salt and freshly ground black pepper to taste
• Lettuce leaves

directions

1. Combine rice, tomatoes, scallions, olives, anchovies and capers together in a large bowl.
2. Stir garlic, oregano and parsley into Classic Greek Salad Dressing, then pour over salad. Toss well.
3. Season to taste with salt and plenty of pepper and toss again. Add a little more Lemon Peppercorn Vinaigrette if needed.
4. Line a platter with lettuce.
5. Pack rice salad into a 6-cup ring mold. Invert onto platter, lift off mold and serve.