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Greek Rice and Spinach Salad with Garlic Crisps

By Chef Dee on January 21, 2011

Dee’s Rice and Spinach Greek Salad

Serves 6

What you’ll need:

4 cups cooked and cold basmati or your favorite rice

You can use white, brown, or combine the two

3 green onions, sliced diagonally about ¼ inch, including tops

1/3 cup softened sun dried tomatoes,  julienne

¾ to 1 cup garbanzo beans

¼ cup Kalamata Olives, pitted and halved

8 ounces rinsed and dried baby organic spinach leaves

4 ounces good quality Feta Cheese, cubed or crumbled

3 Tablespoons or so extra virgin olive oil

1 clove crushed garlic

Juice of about ½ lemon or more to taste

Flake Kosher or finishing salt and freshly ground pepper to taste

If available to you, optional additions include: fresh grape tomatoes, cucumber, freshly chopped dill leaves, garlic crisps (all added just before serving).

See below for how to make garlic crisps

Steps:

1. Crush 1 garlic clove into your olive oil. Add juice of ½ lemon and about 1 teaspoon of

salt. Shake or whisk dressing to combine ingredients. You can adjust the seasoning

once in the salad.

2. If using sun-dried tomatoes in olive oil, blot excess oil from the slices before using.

3. Combine cold cooked rice, sun-dried tomatoes, green onion, garbanzo beans and

kalamata olives in a large serving  bowl.

4. Pour olive oil mixture over the salad and mix together either with your very clean

hands or if you wish, a large spoon, making sure to coat all of the rice with the

dressing.

5. Grind as much pepper as you like over the salad and mix together again.

6. Lastly, add the spinach leaves and feta cheese along with any optional ingredients

(except garlic crisps, if using) and just mix to combine.

7. Taste and adjust flavors, adding salt or pepper, more lemon juice, etc. to your taste.

8. Sprinkle with garlic crisps and serve. You may want to add a little more feta cheese to

the top of individual salads if plating, and add another grind of pepper.

GARLIC CRISPS

Peel and slice about 10 garlic cloves into approximately 1/8 inch slices. Sauté quickly in hot olive oil until just golden and drain on paper towels. Be ready to remove crisps with a slotted spoon. If they turn brown, they will be bitter. You just want them a nice golden color. Just leave the crisps on the paper towel until ready to use. If you cover them, they lose their crispiness! Sprinkle them with a little finishing salt and sprinkle over your salad just before serving.

 

 

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Chef DeeI am a chef, registered nurse, and health coach and live in a glorious agricultural valley in Ventura, California. I create most of my own recipes using organic and sustainable foods whenever possible and have shared many of them in my Gourmet Goddess cooking parties. Preparing and serving healthful, delicious, and beautiful food is my passion! I look forward to having you join us. Enjoy the recipes! - Chef Dee

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