Insalata Florentine (Spinach, Orzo and Chicken Salad) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Source: Birmingham News - August 30, 2002. The recipe did not state the number of servings. Ingredients:
3 ounces julienne-shredded fresh spinach |
3 ounces grilled chicken, sliced and chilled |
1 ounce ripe roma tomato, diced |
1/2 ounce pine nuts, lightly toasted |
1/2 ounce sun-dried tomato, julienne cut |
1/2 ounce capers |
1/2 ounce sliced black olives |
1/2 ounce julienne-cut radicchio |
5 ounces orzo pasta, cooked and chilled |
3 ounces garlic lemon vinaigrette |
1/4 ounce shaved grana padana parmesan cheese |
fresh cracked pepper, for garnish |
Directions:
1. In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
2. Toss and serve on a decorative wide bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper.
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