Greek Spinach Rice Salad
|Water||2 1⁄4 Cup (36 tbs)|
|Long grain rice||1 Cup (16 tbs), uncooked|
|Fresh spinach||2 Cup (32 tbs), cut into thin strips|
|Peeled seeded chopped tomato||1 1⁄2 Cup (24 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Crumbled feta cheese||2 Tablespoon|
|Lemon juice||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Minced oregano||1 1⁄2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
Bring 2 1/4 cups water to a boil in a medium saucepan; stir in rice.
Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
Combine rice, spinach, and next 3 ingredients in a large bowl.
Combine lemon juice and next 5 ingredients in a small bowl, stirring well with a wire whisk.
Pour lemon juice mixture over rice mixture; toss gently.
Cover and chill.
Stir in yogurt just before serving.