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 oi
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
https://4e001e23441bf960bf6d6cd8a77f4057.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.htmlWeight Watchers Points: 4 (Freestyle SmartPoints), 3 (Points+)
Nutrition
Serving: 0.5Cup | Calories: 125kcal | Carbohydrates: 16.7g | Protein: 2.6g | Fat: 5.4g | Saturated Fat: 1.1g | Cholesterol: 3.3mg | Sodium: 239mg | Fiber: 1.5g | Sugar: 1.7g
