Greek-Style Picnic Salad

Greek-Style Picnic Salad Recipe
Becky Luigart-Stayner
For authentic Greek flavor, substitute two teaspoons chopped fresh oregano for dried.

Yield:

10 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 288
Caloriesfromfat 30 %
Fat 9.5 g
Satfat 2.6 g
Monofat 3.6 g
Polyfat 1.7 g
Protein 10.3 g
Carbohydrate 41.8 g
Fiber 4 g
Cholesterol 8 mg
Iron 3.4 mg
Sodium 713 mg
Calcium 110 mg

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)

Preparation

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.

Note:

Katherine Andrews,

June 2005
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