Mediterranean Orzo Salad with Feta Vinaigrette
From lacrenshaw 15 years ago
- 10 minutes to make
- Serves 4
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 shopping list
- 2 cups baby spinach leaves, chopped shopping list
- 1/2 cup oil-packed sun-dried tomato halves, chopped shopping list
- 3 tablespoons red onion, chopped shopping list
- 3 tablespoons pitted kalamata olives, chopped shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/4 teaspoon salt shopping list
- 6 ounce jar marinated artichoke hearts, undrained shopping list
- 3/4 cup feta cheese, crumbled and divided shopping list
How to make it
- Cook orzo according to package directions, omitting salt and fat.
- Drain and rinse with cold water.
- Combine orzo, spinach, tomato, onion olives pepper and salt in a large bowl.
- Drain artichokes, reserving marinade.
- Coarsely chop artichokes and add them to the salad.
- Add marinade and 1/2 cup feta cheese to mixture, tossing gently to coat.
- Sprinkle each serving with remaining feta cheese.
The Rating
Reviewed by 5 people-
Delicious - thanks for posting this one I definitely will be trying :)
aussie_meat_pie
in My Kitchen loved it
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Does so sound great, and thanks for sharing it, Lorraine! High FIVE :+D
chefelaine
in Muskoka loved it
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Perfect Salad Lorraine!
goblue434
in Anniston loved it
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