Personal tools
You are here: Home Recipes Purim Celebration 2010 Mediterranean Orzo Salad

Mediterranean Orzo Salad

<!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} -->

Mediterranean Orzo Salad

Made by: Shoshanna Wingate

 

Ingredients

     * 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

 

Preparation

 

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.)

Document Actions
Log in


Forgot your password?