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Greek-Style Picnic Salad

Becky Luigart-Stayner
Yield 10 servings (serving size: 1 cup)
For authentic Greek flavor, substitute two teaspoons chopped fresh oregano for dried.

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)

Nutrition 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

How to Make It

  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; 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.