1 ¾ c. water
8 oz. Golden Jewel Blend
½ c. diced sun-dried tomatoes
½ c. pitted and sliced kalamata olives
¼ c. diced red onion
2 oz. fresh spinach, julienne cut
1 T. chopped fresh oregano
2 T. chopped fresh mint
½ c. lemon vinaigrette (1:1, lemon juice/olive oil with garlic, salt & sugar to taste)
1 T. minced fresh garlic
2 oz. feta cheese crumbles
Bring 1 ¾ c. water to a boil, stir in Golden Jewel Blend. Reduce to a simmer and cover for 10 minutes. Cool immediately, spread out on a baking sheet or platter, reserve.
Slowly drizzle extra virgin olive oil into fresh squeezed lemon juice while whipping continuously. Add garlic, then sugar and salt to taste.
Add all remaining ingredients, except feta cheese, and mix well before adding vinaigrette. You may choose to reserve 1 cup vinaigrette to adjust flavor of salad after it is chilled.
Chill salad and garnish with feta cheese before serving.