Mediterranean Orzo Salad With Feta Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Courtesy of the June 2005 issue of Cooking Light magazine, this salad was passed on via myrecipes. Sounds great, doesn't it?! Ingredients:
1 cup uncooked orzo |
2 cups baby spinach leaves, chopped |
1/2 cup oil-packed sun-dried tomato halves, chopped |
3 tablespoons red onion, chopped |
3 tablespoons pitted kalamata olives, chopped |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
6 ounce jar marinated artichoke hearts, undrained |
3/4 cup feta cheese, crumbled and divided |
Directions:
1. Cook orzo according to package directions, omitting salt and fat.
2. Drain and rinse with cold water.
3. Combine orzo, spinach, tomato, onion olives pepper and salt in a large bowl.
4. Drain artichokes, reserving marinade.
5. Coarsely chop artichokes and add them to the salad.
6. Add marinade and 1/2 cup feta cheese to mixture, tossing gently to coat.
7. Sprinkle each serving with remaining feta cheese.
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