0/5
(0 Votes)
Ingredients
- 8 oz. orzo pasta
- 8 or 9 oz. fresh baby spinach
- 1 small red onion, halved and thinly sliced
- 1 1/2 cups chopped fresh tomatoes
- 1 cup pitted kalamata olives, quartered or halved
- 1 1/2 cups feta cheese, crumbled
- 1 cup of your favorite vinaigrette dressing or use the recipe below
- 3 tbsp. lemon juice
- 1 tbsp. red wine vinegar
- 2 tbsp. honey
- 1/2 tsp. oregano
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tsp. lemon zest
- 1/3 cup olive oil
Preparation
Step 1
Cook the orzo according to package instructions for al dente. Drain and rinse pasta under cold water to cool. Set aside. Make vinaigrette by combining all ingredients in a jar with tight-sealing lid and shake until dressing is mixed well. In a large mixing bowl, combine the orzo, spinach, onion, tomatoes, olive and feta. Stir dressing into salad to coat well.
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