Greek-Style Picnic Salad

• 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)

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; saute 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.

white rice, boiling water, tomatoes, olive oil, bagged prewashed spinach, garlic, feta cheese, olives, oregano, salt, freshly ground black pepper, chickpeas, pine nuts, lemon

Taken from www.myrecipes.com/recipe/greek-style-picnic-salad (may not work)