Spinach, Feta & Orzo Salad

 post 19

 

Servings: 12

Ingredients

455g package uncooked orzo pasta

285g package baby spinach leaves, finely chopped

227g crumbled feta cheese (about 2 cups)

1/2 red onion , finely chopped

100g Cashew Nuts (roasted in olive oil)

1/2 teaspoon dried basil

1/4 teaspoon ground white pepper

For the dressing:

1/2 cup olive oil

1/2 cup balsamic vinegar

This makes a lot of dressing and you don’t have to use all of it if you don’t want to.

 

post 20

 

Instructions

Cook orzo in salted water al dente according to package directions.

Drain and rinse with cold water.

Transfer to a large bowl and stir in spinach, feta, onion, cashew nuts, basil and white pepper. Refrigerate until serving. Toss with olive oil and balsamic vinegar before serving but not too far ahead of time.

This makes a lot of dressing and you don’t have to use all of it if you don’t want to.

post 21

Leave a Reply

Your email address will not be published. Required fields are marked *