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ORZO - Orzo and Spinach Salad
Nb persons: 8
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| Orzo and Spinach Salad | |
| 12 oz | orzo pasta |
| 2 tbsp | olive oil |
| 2 tsp | lemon juice |
| 1/2 cup | olive oil |
| 3 tbsp | white wine vinegar |
| 1 tsp | Dijon mustard |
| 1 small clove | minced garlic |
| 1/4 tsp | minced fresh thyme |
| 1/2 tsp | dried oregano |
| 1/4 tsp | ground cumin |
| 2 bunches | spinach, torn into bite-sized pieces |
| 1 | red pepper, cored, seeded and cut into 1-inch matchsticks |
| 2 | green onions, minced |
| 1 tbsp | capers, rinsed and drained |
| 2 oz | feta cheese, crumbled |
To make this dish a main-course salad, add 12 oz of roasted chicken just before serving.
1. Cook orzo al dente. Drain, rinse with cold water and drain well. Combine with 2 tbsp olive oil in a large bowl, toss to coat.
2. For the dressing, combine the lemon juice with 1/2 cup olive oil, wine vinegar, Dijon mustard, garlic, thyme, oregano, cumin, salt and pepper in a bowl and mix well. Add to the orzo and toss.
3. Add the spinach, olives, bell pepper, green onions and capers, toss to mix well. Add the cheese and toss again. Taste and correct seasoning as needed.
Serves 8
Recipe uploaded with Shop'NCook for iPhone.
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