How to make it

  • In small bowl, combine oil, mustard, vinegar and seasonings.
  • n a larger bowl, combine cooked and cooled orzo, tomatoes, olives, and cheese.
  • Season to taste with the dressing, adding only ½ of the dressing to begin with. I found that I only needed ½ 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 ½ portion was perfect for us.
  • Store in refrigerator.
  • When ready to serve, spoon salad onto a bed of fresh baby spinach leaves.

Reviews & Comments 7

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  • valinkenmore 3 years ago
    Great to see you! This sounds wonderful but I have to admit - I can't stand feta - but with all the flavors - I think I can leave the feta out! Wonderful post and great to see you again!
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    " It was excellent "
    wynnebaer ate it and said...
    Love it!!!
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    " It was excellent "
    annieamie ate it and said...
    What a great salad for summertime! Thank you for sharing this one, Krum!
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    " It was excellent "
    tinadc ate it and said...
    Nice seeing you again and thank you for this delicious sounding recipe.....*****high 5
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  • 22566 3 years ago
    The dressing sounds delicious,and,the salad part great.

    Thank-you for this very nice recipe.

    Kind Regards

    Joyce
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    " It was excellent "
    shandy ate it and said...
    Sally, this orzo salad sounds delicious! I am printing it out and can not wait to try the recipe. Feta cheese goes so well with cold salads and I can see why you said an assortment of different veggies would work here. Thank you for sharing this with us!
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    " It was excellent "
    californiacook ate it and said...
    Definitely my kind of dish. Nice to see you :)
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