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Mediterranean Pilaf Salad

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“Recipe created by Chef Marc Orfaly of Boston’s Pigalle Restaurant.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, add rice pilaf mix, broth and contents of Spice Sack; bring to a boil. Cover; reduce heat to low. Simmer 20 minutes or until liquid is absorbed.
  2. While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
  3. Remove cooked pilaf from heat. Stir in vinaigrette.
  4. Stir in olives, parsley, green onion and pine nuts.
  5. Gently fold in feta and tomatoes.
  6. Serve warm or at room temperature.
  7. If desired, refrigerate and serve slightly chilled.
  8. Cook’s Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.

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