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Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, Feta cheese, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving. Just before serving, drizzle the reserved artichoke marinade over salad. Toss to blend, then spoon onto individual lettuce-lined salad plates. Enjoy!
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 237 | ||
Calories from Fat: 53 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.3mg | 7 % | |
Sodium 289.4mg | 10 % | |
Potassium 311.9mg | 8 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 36.1g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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