Greek Garden Rice Salad
- 1/2 cup sun-dried tomatoes (oil packed), chopped
- 3 Tbs oil from jar of sun-dried tomatoes
- 3 cups medium grain cooked rice
- 1 small red onion, chopped
- 1/2 cup drained, pitted and halved Kalamata olives
- 2 (4-ounce) packages crumbled feta cheese with garlic and herbs
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 bunch (6 ounce) package baby spinach leaves, thinly sliced
- Combine sun-dried tomatoes, oil and rice. Stir in onion, olives, cheese, salt and pepper. Add spinach and toss gently to combine.
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