Greek-Style Picnic Salad

By MJH

Ingredients

• 2 cups uncooked white rice
• 1 cup boiling water
• 3/4 cup sun-dried tomatoes, packed without oil
• 1 1/2 tablespoons olive oil, divided
• 8 cups bagged prewashed spinach (about 8 ounces)
• 2 garlic cloves, minced
• 2 cups (8 ounces) reduced-fat feta cheese, crumbled
• 1/4 cup chopped pitted kalamata olives
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 3 tablespoons pine nuts, toasted
• 10 lemon wedges (optional)

Details

Adapted from health.com

Preparation

Step 1

Cook rice according to package directions, omitting salt and fat.

Cool to room temperature; set aside.

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft.

Drain and cut into 1-inch pieces.

Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat.

Add spinach and garlic; sauté 3 minutes or until spinach wilts.

Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas).

Drizzle with remaining 1 tablespoon oil; toss gently to coat.

Sprinkle with nuts; serve with lemon wedges, if desired.