 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
I recently made this for company, and much to my surprise, not a lick was left in the bowl at the end of dinner. It is hearty and filling, with a wonderful blend of Mediterranean flavors. Several other veggies would work well with this, too – de-seeded diced cucumber or zucchini, shredded carrots, broccoli florets, and so many others. Read more . I know I’ll be making this often during the hot summer months when I crave a good cold salad! Ingredients:
dressing |
1/4 cup olive oil |
1 tablespoon dijon mustard |
1/3 cup good quality red wine vinegar |
3/4 t. beau monde seasoning |
3/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 t. pepper |
1/2 t salt |
salad |
1 package baby spinach leaves |
11/2 cups orzo pasta, cooked as directed |
1 cup grape tomatoes, halved |
1/4 cup kalamata olives, chopped |
4 ounces feta cheese, crumbled |
Directions:
1. In small bowl, combine oil, mustard, vinegar and seasonings.
2. n a larger bowl, combine cooked and cooled orzo, tomatoes, olives, and cheese.
3. Season to taste with the dressing, adding only 1/2 of the dressing to begin with. I found that I only needed 1/2 of it and there was plenty of flavor from that amount. You can always add more later if you think it needs more. I didn’t want mine very oily, so the 1/2 portion was perfect for us.
4. Store in refrigerator.
5. When ready to serve, spoon salad onto a bed of fresh baby spinach leaves.
|
|