Greek-style Picnic Salad
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
- Servings: 10
- 2 cups uncooked rice
- 1 cup boiling water
- 3/4 cup sun-dried tomato, packed without oil
- 1 1/2 tablespoons olive oil, divided
- 8 cups spinach (about 8 ounces)
- 2 garlic cloves, minced
- 2 cups feta cheese, crumbled
- 1/4 cup kalamata olive, chopped and pitted
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
- 3 tablespoons pine nuts, toasted
- 10 lemon wedges (optional)
Recipe
- 1 cook rice according to package directions. cool to room temperature; set aside.
- 2 while rice cooks, 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.
- 4 add spinach and garlic; sauté 3 minutes or until spinach wilts.
- 5 combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas).
- 6 drizzle with remaining 1 tablespoon oil; toss gently to coat.
- 7 sprinkle with nuts; serve with lemon wedges, if desired.
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