Greek-Style Summer Salad
Adapted from Cooking Light

Ingredients:
2 cups uncooked white rice (sub brown rice for health)
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.

MagMeters Reggie Fowler
Gatlinburg Cabins