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Mediterranean Rice Salad with Gluten Free Garlicky Croutons and Feta Cheese

Posted Aug 26 2008 4:14pm
When life is a bit tough, and you've just had to cancel your holiday in the sun, you might like a bit of sunshine on your table. This could be the meal to provide that bit of sunshine

I'm currently getting my inspiration for our meals from the Mediterranean countries that arent so far away from here! For a husband that needs heart-healthy food for the foreseeable future, its not such a bad idea. It brings back memories of sunny holidays and automatically increases LDL fats while reducing HDL fats, so I dont have to worry about it, while increasing fruits and vegetables

It's a start! :)

100 g gluten free bread, cut into largish cubes

2 tbsp olive oil

2 cloves garlic, minced

1 red onion, finely sliced

1 lime, juice only

150 g salad leaves shredded

1 cup antipasto mix, drained of oil (I used a mix of capers, olives and peppers)

2 cups pre-cooked rice

4-6 small tomatoes

2-3 oz crumbled feta

Heat one tablespoon of olive oil with the garlic in a small skillet, when the garlic starts to have bubbles around it, add the croutons and saute in the oil- garlic mix, until all the oil and garlic has been absorbed

Remove from the skillet and drain on kitchen towel, leave to cool (this should be done in advance of preparation of salad)

In a small bowl marinate the sliced red onion in the lime juice, which will soften it

In a large bowl, add the rice, salad leaves and antipasto mix, mix to combine

Add the remaining tablespoon of olive oil to the onion and lime mix, stir to combine, this will be the salad dressing, add to the large bowl with the tomatoes, mix to combine

Pile the salad onto a large plate, scatter the croutons over the top, then crumble the feta over the top


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