Wednesday, June 06, 2012

One worth sharing.

For as much as I love to cook I really don't share many recipes here on my blog. That said, this recipe is worth sharing and its one of my favorite summer salads. Its super quick and delish so give it a try!



{photo:Lee Harrelson}


Mediterranean Orzo Salad with Feta Vinaigrette 
{From Cooking Light}

Ingredients:
  • 1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
  • 2 cups bagged prewashed baby spinach, chopped 
  • 1/2 cup chopped drained oil-packed sun-dried tomato halves
  • 3 tablespoons chopped red onion
  • 3 tablespoons chopped pitted kalamata olives
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt 
  • (6-ounce) jar marinated artichoke hearts, undrained
  • 3/4 cup (3 ounces) feta cheese, crumbled and divided
  1. Prep:
  2. Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
  3. Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.

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