Orzo and Spinach Salad

[Guest guest]

Orzo and Spinach Salad

Servings: 6-8    

 

Ingredients:  

· 3/4 pound orzo (about 2 cups)

· 1/4 teaspoon ground cumin

· 1 tablespoon TFMExtra Virgin Olive Oil

·3 ounces spinach leaves, washed and torn into

· 1/2 cup Extra Virgin Olive Oil bite-size pieces

· 3 tablespoons white wine vinegar

· 1 red bell pepper, chopped

· 3 tablespoons lemon juice

· 1/2 cup Kalamata olives, pitted and sliced

· 1 teaspoon black pepper

· 1/2 cup scallions, minced

· 1 teaspoon Dijon mustard

· 2 teaspoons capers, rinsed and drained

· 1 small clove of garlic, minced ·

· pinch of dried thyme

· 3 tablespoons pine nuts, toasted

· 1/2 teaspoon dried oregano

 

Preparation:

Cook orzo al dente. Rinse briefly in cold water and drain. Toss with 1

tablespoon olive oil.

Prepare dressing by combining remaining oil through cumin, whisking till smooth.

Toss with orzo.

Add spinach, pepper, olives, scallions, and capers. At this point, salad can be

refrigerated for

several hours then serve....

 Hugz

karen