The perfect potluck salad! This easy rice salad recipe has all of the flavors of your favorite Greek salad and it comes together in just 15 minutes. 125 calories and 4 Weight Watchers Freestyle SP
Greek Rice Salad Recipe with Lemon Vinaigrette
If we’re heading to a potluck barbecue, chances are that I’m toting along some sort of summer salad, like this easy Greek Rice Salad. I’m an equal opportunity salad lover and am constantly switching up my “Top 5” list between pasta salads (like my Primavera Pasta Salad or Chicken Pasta Salad), slaws (like my Asian Cucumber & Jicama Slaw or Healthy BLT Slaw), or green salads (like my Ultimate Summer Salad).
Recipes like this cold rice salad are the best for potlucks because all of the ingredients can be prepped ahead of time, then combined and tossed with the dressing just before heading out the door. Because there aren’t any greens, the salad doesn’t wilt from the dressing, making a hardier option when you’re traveling to your get-together. Have food, will travel.
Tips for making this rice salad recipe:
- I opt for a brown rice salad for the added boost of fiber. Cook the brown rice, then fluff and allow to cool. If you’re in a hurry, spread the rice on a large baking sheet so that it will cool quickly.
- The dressing follows a pretty standard formula for vinaigrettes. Whisk the lemon juice with a touch agave nectar, salt, pepper and oregano, then slowly whisk in the olive oil. Alternatively, place all of the ingredients in a small mason jar. Tighten the lid and shake well to combine.
- Chop all of the ingredients – cucumber, tomatoes artichokes and parsley- then toss with the cooked rice, feta cheese and vinaigrette.
Other healthy potluck salad recipes:
Primavera Pasta Salad with Shrimp {Cookin’ Canuck}
Cucumber Salad Recipe with Dill Yogurt Dressing {Cookin’ Canuck}
Thai Quinoa Salad {Foodiecrush}
Garlicky Orange Kale Salad {She Wears Many Hats}
Greek Rice Salad with Lemon Vinaigrette
Ingredients
The Salad:
- 1 ¾ cup cooked brown rice
- ½ English cucumber diced (about 1 ½ cups)
- 20 grape tomatoes cut in half
- 6 canned artichoke hearts quartered
- 1 ounces Kalamata olives quartered (about ¼ cup)
- 3 tablespoons crumbled feta cheese
- 2 tablespoons minced flat leaf parsley
The Dressing:
- 1 ½ tablespoons fresh lemon juice
- ½ teaspoon agave nectar
- ½ teaspoon ground oregano
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1 ½ tablespoons extra virgin olive oil
Instructions
The Salad:
- In a serving bowl, combine the rice, cucumber, tomatoes, artichoke hearts, olive, feta cheese and parsley.
- Stir in the dressing. Serve.
The Dressing:
- In a small bowl, whisk together the lemon juice, agave nectar, oregano, salt and pepper. Slowly drizzle in the olive oil while whisking.
Notes
Nutrition
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Evelyn
Looks so good! Have the rice cooking and will have this with dinner tonight.