Greek-Style Picnic Salad

By amaliana

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 reduced-fat feta cheese, crumbled
• 1/4 cup chopped pitted kalamata olives
• 1 tsp. oregano
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 15.5-oz. can garbanzo beans, rinsed and drained
• 3 Tbsp. pine nuts, toasted
• 10 lemon wedges(optional)

Details

Servings 6

Preparation

Step 1

1. Cook rice according to package directions, omitting salt and fat. Cool to room temperature; set aside.
2. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1-inch pieces.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add spinach and garlic; saute 3 minutes or until salad wilts.
4. Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through garbanzo beans). Drizzle with remaining 1 tablespoon oil. Toss gently to coat.
5. Sprinkle with nuts. serve with lemon wedges, if desired.