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Orzo and Spinach Salad
Description
Very easy to make Orzo Salad with greek olives, spinach and pinenuts. The dressing is a wonderful blend of olive, balsamic and red wine vinegar with some goodies thrown in.
Ingredients
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8 ounces orzo
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1 teaspoon salt
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1/4 cup pine nuts
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1/2 cup olives (greek, black or mixed) sliced
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1/2 cup red onion, chopped fine
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6 ounces fresh spinach
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1 Tablespon olive oil
Dressing:
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3 Tablespoons olive oil
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1 Tablespoon balsamic vinegar
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1 Tablespon red wine vinegar
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1 teaspoon Dijon mustard
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1 teaspoon Italian seasoning
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salt and pepper
Methods/steps
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Cook the orzo according to package directions (add salt to the water) It usually takes 8-10 minutes and needs to be al dente. Drain, rinse with cold water. Set aside in large bowl.
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Place a small skillet over medium heat. Toast pine nuts, stirring occasionally until brown. (do not add oil) When toasted add to orzo.
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Puree half the spinach in a food processor. Add 1 Tablespoon of olive oil. You can process the rest of the spinach or chop it roughly. (I prefer 1/2 chopped) Add to the orzo and pinenuts. Add chopped onion and olives.
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To make dressing add all ingredients to a shaker jar. Cover tightly, shake ingredients until blended.
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Add dressing to orzo mixture, blend gently. Chill before serving.
Additional Tips
Feta cheese works nicely sprinkled on top of the salad.
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