Thursday, June 12, 2008

Val's Orzo Spinach Salad

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Here's a great salad from my friend, Val Kane. It is a light, delicate and colorful salad, sometimes called Tri-Colored Orzo Salad. You can vary the amount of the ingredients to your taste. You can also substitute arugula for the spinach and add toasted pinenuts or walnuts. It can be made ahead of time and served chilled. Simply scrumptious!

1-lb orzo (cooked according to package directions and cooled)
1-2 bags fresh spinach (Trader Joe's brand is good), washed
3/4 cup feta cheese, crumbled
1/2 cup dried cranberries
1/4 cup toasted nuts (pine nuts or walnuts) optional
Lemon juice (3-4 lemons)
Olive Oil (3T for the orzo, plus 1/4 cup for the dressing)
Salt and pepper (to taste)

Cook the orzo according to package directions and drain. Sprinkle 3 tablespoons of olive oil over the orzo as it cools. In a large salad bowl, mix the orzo, spinach, feta and cranberries. Sprinkle with lemon juice and additional olive oil. Season with salt and pepper. Add nuts on top. This can be chilled for a few hours or served immediately.

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