Greek Orzo and Spinach Salad
Serves 4 to 6
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.
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