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Becky Harris
Mediterranean rice salad with feta
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Ingredients
Directions
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Cut the peppers and roasted onions into strips and mix with the thyme. Make layers of rice, zucchini, vegetables with thyme, feta and basil in the pots. Store in the refrigerator.
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Beat a dressing of the lemon juice, honey and other olive oil and season with salt and pepper. Take the dressing separately. Pour this just before serving in the pots.
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Nutrition
525Calories
Fat34% DV22g
Protein30% DV15g
Carbs23% DV68g
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