Greek-Style Picnic Salad

Becky Luigart-Stayner

For authentic Greek flavor, substitute two teaspoons chopped fresh oregano for dried.

Yield: 10 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 30%
  • Fat: 9.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 10.3g
  • Carbohydrate: 41.8g
  • Fiber: 4g
  • Cholesterol: 8mg
  • Iron: 3.4mg
  • Sodium: 713mg
  • Calcium: 110mg

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

  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.
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