Greek-Style Picnic Salad

Greek-Style Picnic Salad
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup chopped pitted kalamata olives
  • 1 teaspoon dried oregano
  • 1 ½ tablespoons olive oil, divided
  • 1 cup boiling water
  • ½ teaspoon freshly ground black pepper
  • 8 cups bagged prewashed spinach (about 8 ounces)
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • + 21 more ingredients
    • 2 cups uncooked white rice
    • 2 cups uncooked white rice
    • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
    • 3 tablespoons pine nuts, toasted
    • ½ teaspoon salt
    • 8 cups bagged prewashed spinach (about 8 ounces)
    • ½ teaspoon salt
    • 2 garlic cloves, minced
    • ¼ cup chopped pitted kalamata olives
    • 10 lemon wedges (optional)
    • 2 cups (8 ounces) reduced-fat feta cheese, crumbled
    • 2 cups (8 ounces) reduced-fat feta cheese, crumbled
    • 1 ½ tablespoons olive oil, divided
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon dried oregano
    • 1 cup boiling water
    • 2 garlic cloves, minced
    • ¾ cup sun-dried tomatoes, packed without oil
    • ¾ cup sun-dried tomatoes, packed without oil
    • 10 lemon wedges (optional)
    • 3 tablespoons pine nuts, toasted

Cook rice according to package directions, omitting salt and fat. Cool to room temperature; set aside.Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1-inch pieces.Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add...

View full recipe at My Recipes

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