Shelly's Recipe

GREEK-STYLE SUMMER SALAD

Category: Salad

2 cups uncooked white rice
1 cup boiling water
3/4 cup sun-dried tomatoes, no oil
1 1/2 tbsp olive oil, divided
8 cups spinach
2 garlic cloves, minced
2 cups feta cheese, crumbled
1/4 cup kalamata olives, chopped and pitted
1 tbsp minced fresh oregano
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 (15 1/2 oz) can garbanzo beans, rinsed and drained

Cook rice according to pkg 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 tsp oil in a large skillet over medium-high heat. Add spinach and garlic; saute 3 minutes or until spinach wilts. Combine rice, tomatoes, the spinach mixture, cheese, olives, oregano, salt, pepper and beans. Drizzle with remaining 1 tbsp oil; toss gently to coat.