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Mediterranean Orzo Salad

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Mediterranean Orzo Salad

Made by: Shoshanna Wingate



     * 1  cup  uncooked orzo (rice-shaped pasta; about 8 ounces)

    * 2  cups  bagged prewashed baby spinach, chopped

    * 1/2  cup  chopped drained oil-packed sun-dried tomato halves

    * 3  tablespoons  chopped red onion

    * 3  tablespoons  chopped pitted kalamata olives

    * 1/2  teaspoon  freshly ground black pepper

    * 1/4  teaspoon  salt

    * 1  (6-ounce) jar marinated artichoke hearts, undrained

    * 3/4  cup  (3 ounces) feta cheese, crumbled and divided




Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water.


Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.


Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.


(** I changed the recipe. Instead of adding in the artichoke marinade, I substituted olive oil and balsamic vinegar. And I didn't measure. I'm a fly-by cook.)

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