Greek-Style Summer Salad - 2 cups uncooked white rice
- 1 cup boiling water
- 3/4 cup sun-dried tomatoes, no oil
- 1 1/2 tablespoons olive oil, divided
- 8 cups spinach
- 2 garlic cloves, minced
- 2 cups feta cheese, crumbled
- 1/4 cup kalamata olives, chopped and pitted
- 1 tablespoon minced fresh oregano
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
Cook rice according to package directions. Cool and set aside. Combine the boiling water and sun-dried tomatoes in a bowl; let stand about 30 minutes, then drain and chop. 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, the spinach mixture, cheese, olives, oregano, salt, pepper and beans. Drizzle with remaining 1 tablespoon oil; toss gently to coat. |
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