Good Taste: Greek-Style Picnic Salad

From September 2007 Cooking Light

2 cups uncooked write 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 oz.)
2 garlic cloves, minced
2 cups (8 oz.) reduced-fat feta cheese, crumbled
1/4 cup chopped pitted kalamata olives
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 1/2-oz) can chickpeas, rinsed and drained
3 tablespoons pine nuts, toasted
10 lemon wedges

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 (though chickpeas). Drizzle with remaining 1 tablespoon oil; toss gently to coat. Sprinkle with nuts; serve with lemon wedges, if desired.

Thoughts: Perfect last-minute meal, as most of the ingredients are already in the pantry. Would be so good with pine nuts, but pine nuts are as expensive as diamonds these days. Was there a pine nut catastrophe? This is such a deceivingly quick dish and very tasty.

Good Taste: Chicken Salad with Potatoes and Arugula

From August 2008 Real Simple

1 pound new potatoes
Kosher salt and pepper
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 rotisserie chicken
3 bunches arugula, thick stem removed
1/4 cup fresh tarragon leaves, chopped
1/2 cup Parmesan, shaved

Place the potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 1/2 tablespoons salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and slice.

Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Using a fork or your fingers, shred the chicken, discarding skin and bones.

In individual bowls, combine the arugula, chicken, tarragon, and potatoes. Drizzle with the dressing and sprinkle with Parmesan.

Thoughts: Perfect autumn salad, especially on a busy day.