Mediterranean Rice Salad
For the dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 clove garlic, minced finely
1/2 tablespoon dried oregano
salt and pepper to taste
For the salad:
3 cups prepared Riceland rice (long grain, brown, or a combination of the two)
1 cup grape or cherry tomatoes, halved
1/2 cup kalamata olives, halved
1 cup marinated artichoke hearts, quartered
1/2 cup roasted red peppers, roughly chopped
2/3 cup crumbled feta cheese
prepared salad dressing
- To make the dressing, combine the dressing ingredients in a blender or food processor and blend until smooth. Alternatively, whisk everything together until well incorporated.
- To assemble the salad, combine all of the ingredients and toss well to combine.
- Refrigerate until ready to serve.
- Serve chilled or at room temperature.