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Mediterranean Orzo salad with Feta Vinegarette

1:36 PM, May 10, 2012   |    comments
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Mediterranean Orzo Salad with Feta Vinaigrette

Serves: 4

Cook Time: 25 minute

Shopping list:                                 

  • 1  cup uncooked whole wheat orzo (about 8 ounces)
  • 2  cups 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, not drained
  • 2 ounces feta cheese, crumbled and divided

Recipe:

  1. Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water.
  2. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
  3. 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 and serve!

 

 

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