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Sunday, February 22, 2015

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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