Mediterranean Orzo Salad with Feta Vinaigrette
Mediterranean Orzo Salad with Feta Vinaigrette
Makes a great vegetarian main dish, lunch, or side dish 1 cup uncooked orzo (rice shaped pasta). Israeli couscous works well too.
2 cups chopped spinach
1/2 cups chopped, drained oil-packed sun-dried tomato halves
3 tablespoon chopped red onion
3 tablespoon chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6oz) jar marinated artichoke hearts (undrained)
3/4 cup (3oz) feta cheese, crumbled and divided
Cook orzo or couscous according to package instructions, omit salt and fat. Drain and 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 them with reserved marinade and 1/2c feta cheese to orzo mixture, tossing gently to coat.
Sprinkle each serving with remaining feta cheese.
Samantha Cook, PA-C
Bear Valley Family Medicine
Tags: denver, healthyeating, mediterraneanorzosalad, newwestphysicians