Ruby Rice Salad

Yields

• Drained olives: 54%
• Green onion: 83%

Pre-Preparation

1. Wash produce as needed.
2. Cook rice with water according to package directions. Cool the rice following HACCP procedures.
3. Crumble feta if not already crumbled.
4. Dice roasted red peppers.
5. Dice green onions.

Preparation

1. Mix together the cooled rice, olives, feta, roasted red peppers, green onion, and oregano.
2. Blend the lemon juice and oil.
3. Combine the dressing with the rice mixture and mix to coat evenly.
4. Hold cold until service at 41°F or less.

Serving

Serving size: 1 cup

Serving suggestion: Serve on the salad bar or as a side.

Recipe Source

Boulder Valley School District