CAULIFLOWER RICE GREEK SALAD

INGREDIENTS:

  • 1 (10 ounce) package Riced Cauliflower 

  • 1 cup cucumbers, diced

  • 3/4 cup grape or cherry tomatoes, halved

  • 1/2 cup green bell pepper, chopped 

  • 1/2 cup red bell pepper, chopped

  • 2 green onions, chopped

  • 4 ounces black olives, sliced

  • 1 (8 ounce) jar marinated artichoke hearts, drained and cut into pieces

  • 1/2 cup wishbone EVOO lemon - honey herb dressing

  • splash of fresh lemon juice

  • salt and pepper, to taste

  • 1/4 cup fresh parsley, roughly chopped (or basil)

  • 1/2 cup crumbled feta cheese

DIRECTIONS:

  1. Steam the riced cauliflower according to package directions. Remove from package and place in a bowl to cool for about 20 minutes.

  2. Chop and cut all of the veggies and artichoke hearts and set aside.

  3. In a med-large bowl add the cooled riced cauliflower and all of the veggies, artichochokes and black olives. Toss the mixture to combine.

  4. Add the lemon herb dressing, splash of lemon juice, parsley, salt and pepper and crumbled feta cheese.

  5. Lightly toss to combine. 

  6. I like to chill the salad in the refrigerator for at least 1 hour before serving.  Makes it crisp and refreshing

  7. Sprinkle with additional feta cheese before serving.