Greek 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
  1. Cook rice according to package directions, omitting salt and fat. 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 wilts. Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas). Drizzle with remaining 1 tablespoon oil; toss gently to coat. Sprinkle with nuts; serve with lemon wedges, if desired.