I liked it, but I am not sure if I will make it again. That will depend on how tasty the leftovers are tomorrow for lunch at work. I think I will call this the Lunchbox Test, because sometimes things are awesome for lunch the next day and that makes the recipe like 10000 times better. Anyway, this was good. I especially liked how quick it was- from start to finish it only took 20 minutes. Nice.
Greek-Style Picnic Salad
Cooking Light, June 2005
Cook rice according to package directions, omitting salt and fat. Cool to room temperature; set aside.
Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1-inch pieces.
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.
Yield: 10 servings