Orzo and Spinach Salad
Vicki Scalf
A great side salad or main dish. Try to use the large size orzo in this dish. The dressing and the toasted pine nuts make this salad -- don’t mess with those! As you know, I usually leave out the spinach.
ingredients
- 3/4 pound orzo (about 2 cups)
- 1 tablespoon TFM Extra Virgin Olive Oil
- 1/2 cup TFM 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
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