Picnic salad

Picnic salad

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 time 60 minutes

1. Cook rice according to package directions, Add salt and 1tbsp olive oil. 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 become soft. 

4. Combine rice, tomatoes, spinach mixture, cheese, and all remaining ingredients.

5. Drizzle with remaining 1 tablespoon oil; toss gently to coat. Sprinkle with nuts; serve with lemon wedges.