- Double Bonus
Instead of a simple garden salad, why not try this tasty Greek salad?
- 2 cups orzo, uncooked
- 3 tablespoons mint, chopped
- 2 cloves garlic, minced
- 2 teaspoons oregano
- Red pepper flakes
- Salt to taste
- 1/4 cup Wild Oats Organic Extra Virgin Olive Oil
- 1/4 cup red wine vinegar
- 1 package (10 ounces) organic baby spinach, rough chopped
- 6 ounces crumbled feta cheese
- 1/4 cup red onion, finely chopped
- 1 cup Kalamata olives, pitted
- 1 cup grape tomatoes, halved
- 1 English cucumber, sliced
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente and drain.
Whisk together the mint, garlic, oregano, red pepper flakes, salt, oil and vinegar, set aside.
Place orzo in a large bowl. Stir in spinach, feta, red onion, olives, tomatoes and cucumbers. Toss with vinaigrette. Serve immediately or chill for 60 minutes.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .