Cook Loose

This salad is a quick and filling side dish, great for taking to a potluck. You can double it, triple it, however much you want. It just takes a little more work to toss...and you should watch the dressing amount and the lemon. Go light, taste and then add more.

• 15 ounce can of chick peas (garbanzo beans), drained
• ½ cup of sun-dried tomatoes, finely sliced
• ½ cup golden raisins
• 2 cups boiling water
• 1 cup walnuts, toasted and chopped
• ¼ cup Greek salad dressing or Kraft Italian Pesto
• juice of half a lemon
• 1 container (3.5 ounce) of crumbled feta cheese, with tomato and basil, or peppercorn, or plain. What ever you like.

Soak raisins and chopped sun-dried tomatoes in hot water for 15 minutes until softened, drain. Toast walnuts in 400 degree oven for 10 minutes or on stovetop in dry pan over high heat, until lightly browned, chop coarsely. Combine all ingredients in a bowl. Combine the lemon juice with salad dressing and pour over salad, mix well. This is best if you let it sit for a couple of hours in the refrigerator. Serve alone or on a bed of mixed salad greens.