{"id":15440,"date":"2016-09-12T17:12:18","date_gmt":"2016-09-12T21:12:18","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=15440"},"modified":"2019-06-21T14:54:31","modified_gmt":"2019-06-21T18:54:31","slug":"greek-whole-grain-salad-with-lemon-salmon-and-feta-recipe","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/greek-whole-grain-salad-with-lemon-salmon-and-feta-recipe\/","title":{"rendered":"Greek Whole Grain Salad with Lemon Salmon and Feta"},"content":{"rendered":"

\"Greek<\/p>\n

This post is sponsored by Chicken of the Sea and Minute\u00ae Rice as part of National Salmon Day \u00a0<\/em><\/p>\n

I came around to Greek salad in my teens, when I discovered that the pizza shop in the center of town had a combo deal on pizza and salad.<\/p>\n

I didn\u2019t intend to fall in love with the vegetable side of that combo–I\u2019m not insane–but Royal Pizza really had a way with Greek salad. It was crisp, cool, and zesty. Even when I started working at Royal\u2019s rival pizzeria, Casabella, I kept going back for the salad.<\/p>\n

\"Greek<\/p>\n

Traditional Greek salads are chunky, made of tomatoes, cucumbers, onion, feta cheese, and olives. They\u2019re simply seasoned with salt, oregano, and olive oil. My version of Greek salad is a little more Greek-inspired, with all the staple ingredients, plus the addition of arugula and lemon. The ingredients that really set this salad apart are salmon and brown and wild rice: the protein and whole grains. They\u2019re what give the salad such a satisfying, hearty feel. And surprise! The salmon and brown and wild rice very well may be the easiest parts of the salad.<\/p>\n

\"Greek<\/p>\n

The salmon flaked into this Greek-inspired salad is wild-caught pink salmon, and it\u2019s as quick as can be, taken straight from a Chicken of the Sea Lemon Pepper Flavored Salmon Pouch<\/a>. And that nutty, chewy texture is thanks to Minute\u00ae Ready to Serve Brown and Wild Rice<\/a>. True to their name, these portioned cups can be microwaved in one minute.<\/p>\n

If you\u2019re like me, you will love the kind of convenience that Chicken of the Sea Flavored Salmon Pouches<\/a> and Minute Ready to Serve Rice cups<\/a> offer, especially when it comes to making a wholesome meal with some built-in portion control. If you\u2019re ever in a rush, both make a nice portable meal on-the-go. And they come in a bunch of varieties and flavors, too.<\/p>\n

\"Greek<\/p>\n

This Greek whole grain salad is convenient, nourishing, and delicious. With veggies, brown rice, salmon, feta, and olive oil, it\u2019s a complete meal with a good balance of protein, fat, and carbs. You can mix it together ahead of time and pack it for lunch or throw it in the fridge for a quick meal whenever you need it.<\/p>\n

#SalmonLovesRice Sweepstakes<\/h3>\n

Take part in the #SalmonLovesRice Sweepstakes. From September 23 to October 8, you can use the hashtag #NationalSalmonDay on social media, and answer salmon trivia questions, for a chance to win a 7-day Alaskan cruise and Chicken of the Sea Flavored Salmon Pouches and Minute\u00ae Ready to Serve Rice products.<\/p>\n

<\/div>
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\"Greek<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Greek Whole Grain Salad with Lemon Salmon and Feta<\/h2>\n
<\/div>\n
The ingredients that really set this salad apart are salmon and brown and wild rice: the protein and whole grains. They\u2019re what give the salad such a satisfying, hearty feel. <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>7 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>7 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Salad<\/span><\/div>
Cuisine: <\/span>American, greek<\/span><\/div>
Keyword: <\/span>feta salad, healthy greek salad, lemon slamon recipe, whole grain salad<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> servings<\/span><\/span><\/div>\n
Calories: <\/span>289<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 1<\/span> Juice of a lemon<\/span><\/li>
  • 2<\/span> tablespoons<\/span> extra virgin olive oil<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> dried oregano<\/span><\/li>
  • Pinch<\/span> salt<\/span><\/li>
  • Pinch<\/span> freshly ground black pepper<\/span><\/li>
  • 2<\/span> cups<\/span> Minute Ready to Serve Brown and Wild Rice<\/span><\/li>
  • \u00bd<\/span> cup<\/span> black or kalamata olives<\/span> pitted and chopped<\/span><\/li>
  • 1<\/span> cup<\/span> grape tomatoes<\/span> halved<\/span><\/li>
  • \u00bd<\/span> medium cucumber<\/span> chopped<\/span><\/li>
  • \u00bc<\/span> medium red onion<\/span> chopped<\/span><\/li>
  • \u00bc<\/span> cup<\/span> chopped fresh basil<\/span><\/li>
  • 2<\/span> tablespoons<\/span> chopped fresh mint<\/span><\/li>
  • 4<\/span> cups<\/span> arugula<\/span><\/li>
  • 2<\/span> Chicken of the Sea Lemon Pepper Flavored Salmon Pouches<\/span><\/li>
  • 2<\/span> ounces<\/span> feta cheese<\/span> crumbled (\u00bd cup)<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a large bowl, whisk the lemon juice, olive oil, oregano, salt, and pepper.<\/div><\/li>
    • Add the rice, olives, tomatoes, cucumber, red onion, basil, and mint, and toss to coat in the dressing.<\/div><\/li>
    • Add the arugula and salmon and toss to combine.<\/div><\/li>
    • Divide the salad among 4 serving plates or bowls and top each with 2 tablespoons of the crumbled feta cheese.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n

      Nutrition<\/h3>
      Calories: <\/span>289<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>13<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      This post is sponsored by Chicken of the Sea and Minute\u00ae Rice as part of National Salmon Day \u00a0 I …<\/p>\n","protected":false},"author":3,"featured_media":15495,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1059,1158],"tags":[291,338,343,436,637],"class_list":["post-15440","post","type-post","status-publish","has-post-thumbnail","hentry","category-salads","category-recipes","tag-feta-cheese","tag-grains","tag-greek","tag-lemon","tag-salmon"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15440","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=15440"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15440\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/15495"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=15440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=15440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=15440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}