Spinach Salad with Feta, New Potatoes, and Artichokes

• 6 small red potatoes (about 1 pound), scrubbed
• 1 (10-ounce) bag fresh spinach, washed, drained, and stems removed 
• 1 cup Greek Vinaigrette, divided
• 1/4 cup red onion, thinly sliced into half rounds (about 1/2 small onion)
• 1 medium cucumber, peeled and cut into 1/4-inch rounds 
• 1 pint cherry tomatoes, halved 
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/2 pound feta cheese, rinsed and cut into 1/2-inch cubes
• Garnish: fresh basil

1. 1. Place potatoes in lightly salted water to cover in a large saucepan. Bring to a boil, reduce heat, and simmer 20 to 25 minutes or until tender when pierced with a fork. Drain, cool to room temperature, and quarter. Set aside.
2. 2. Toss spinach with 1/2 cup Greek Vinaigrette in a large bowl. Transfer to serving platter.
3. 3. Combine potato, onion, and next 4 ingredients in a large bowl. Toss gently with remaining 1/2 cup of Greek Vinaigrette. Arrange vegetables over spinach, and top with feta. Garnish, if desired.

Greek Vinaigrette

• 1/2 cup red wine vinegar
• 3 garlic cloves, minced
• 1 tablespoon fresh chopped basil (or 1 teaspoon dried)
• 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
• 1/2 teaspoon dried marjoram (optional)
• 3 tablespoons lemon juice (about 1 lemon) 
• 3/4 cup olive oil
• Salt, to taste
• Freshly ground pepper, to taste

1. Combine first 6 ingredients in a medium bowl. Slowly whisk in oil until blended. Season with salt and pepper. Keep refrigerated in an airtight container for up to 1 week.

(Note: great with spinach, tomato, cucumber, and feta salad --or-- fresh tomatoes and mozzarella)

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; 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.