Quintessential Greek flavors—feta, lemon and dill—combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde.
Make Ahead Tip: Prepare the salad—without the tomatoes and spinach—cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.
- 1/2 cup orzo or other tiny pasta
- 1 1/2 teaspoons extra-virgin olive oil
- 1 clove garlic, crushed and peeled
- 1/8 teaspoon salt
- 1 1/2 tablespoons lemon juice
- 1/8 teaspoon freshly ground pepper
- One 14-ounce can artichoke hearts, drained and chopped
- One 7-ounce can chickpeas, rinsed
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- 1 1/2 tablespoons chopped fresh mint
- 1 large tomato, chopped
- 2 cups baby spinach leaves
Bring a small saucepan of water to a boil. Cook the orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with the oil.
Mash the garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in the lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add the tomatoes and toss again.
Divide spinach between 2 plates and top with the salad.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
431 calories; 8g total fat; 2g total saturated fat; 5mg cholesterol; 705mg sodium; 74g carbohydrates; 9g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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