- 6
Ingredients
- 1 cup uncooked orzo
- 2 cups bagged prewashed baby spinach, chopped
- 1/2 cup chopped drained oil-packed sun-dried tomato halves
- 3 tablespoons chopped scallions or shallots
- 3 tablespoons chopped pitted kalamata olives
- 1 (6-ounce) jar marinated artichoke hearts
- 3/4 cup (3 ounces) block feta cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup toasted pine nuts
Preparation
Step 1
Cook the orzo according to package directions. Drain and combine with spinach and next 6 ingredients (through salt) in a large bowl.
Drain feta and cut into 1/2"inch wide strips and then cut strips into 1/2" blocks. (I've quit crumbling feta into salads. I find that this method keeps the cheese in bite-size portions and it doesn't collect as crumbles in the bottom of the bowl.)
Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes. and feta cheese to orzo mixture, tossing gently to coat. Taste the salad and adjust seasonings with reserved marinade from artichoke hearts, if you like that flavor, or just use some extra virgin olive oil and a vinegar of your choice. Red wine, champagne or white wine vinegars are all good in this salad. I generally use a little of the marinade and then adjust with oil and vinegar. I find that the marinade can taste a little artificial and strong if I use all of it. Just before serving toss the toasted pine nuts into the salad.