Orzo Salad
Looks like rice, but it is actually a pasta. The added ingredients gives it a colorful appeal. Seasonings brings out the taste of all the veggies and whets your appetite for more.
-
orzo
use as much as needed for 4-6 servings
-
3
cups
spinach
or arugula
-
1/2
cups
blanched broccoli
-
1/2
cups
red or green bell pepper, chopped, and seeded
or any peppers of your choice
-
1/2
tsp.
white wine vinegar
to taste
-
1/2
tsp.
fresh lemon juice
to taste
-
Kosher salt
to taste
-
black pepper
to taste
-
6+
tbsp.
feta cheese
-
2
tbsp.
slivered almonds (optional)
walnuts or your choice of nuts
-
1/2
cups
small tomatoes, cut into quarters
or cherry tomatoes
-
Cook orzo according to package directions. Drain and set aside. Place the salad greens into a deep serving dish. Gently place the orzo on top of the greens.
-
Place all the vegetables in a separate bowl and set aside. In a small bowl, whisk together the white wine vinegar, lemon juice, salt and black pepper, Pour over veggies to make sure everything is well-coated. If using almonds, add them now and toss.
-
Gently fold the veggie and almond mixture into the greens and orzo. Sprinkle the crumbled feta on top. Serve with crusty bread. This is a perfect side dish or light lunch.