Grecian olive and rice salad recipe

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 clove garlic, pressed
• Sea salt to taste
• ½ teaspoon freshly ground black pepper
• Pinch cayenne

• ½ package (8 oz) fresh spinach leaves
• 1 cup basmati rice, cooked
• 1 teaspoon fresh oregano, chopped
• 1 tablespoon Italian parsley, chopped
• 1 tablespoon hazelnuts, finely chopped
• 5 or 6 Greek olives, green and black, pitted and chopped
• ¼ cup crumbled tempeh Parsley, for garnish

1. Whisk oil, lemon juice, garlic, salt, pepper, and cayenne together in a small bowl.
2. Place spinach, rice, oregano, parsley, hazelnuts, olives, and tempeh in a salad bowl and toss with the dressing.
3. Garnish with parsley.