Orzo and Spinach salad

[Guest guest]

  Orzo and Spinach salad

 

 

 

3/4 pound orzo (about 2 cups)

 

1 tablespoon Extra Virgin Olive Oil

 

1/2 cup Extra Virgin Olive Oil

 

 3 tablespoons white wine vinegar

 

3 tablespoons lemon juice

 

1 teaspoon black pepper

 

1 teaspoon Dijon mustard

 

 1 small clove of garlic, minced

 

 Pinch of dried thyme

 

1/2 teaspoon dried oregano

 

1/4 teaspoon ground cumin

 

3 ounces spinach leaves, washed and torn into bite-size pieces

 

1 red bell pepper, chopped

 

1/2 cup Kalamata olives, pitted and sliced

 

 1/2 cup scallions, minced

 

 2 teaspoons capers, rinsed and drained

 

3 tablespoons feta cheese, crumbled

 

3 tablespoons pine nuts, toasted

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 several hours. At serving

time, add crumbled feta cheese and pine nuts.

 

Hugz

karen