Wild Oats Greek Orzo and Spinach Salad

Wild Oats Greek Orzo and Spinach Salad

Time: 20 mins

Ingredients

  • 2 cups orzo pasta, uncooked
  • 1/4 teaspoon salt
  • 3 tablespoons mint, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons oregano
  • red pepper flakes, to taste
  • 1/4 cup extra virgin olive oil, Wild Oats Organic
  • 1/4 cup red wine vinegar
  • 1 (10 ounce) package baby spinach, organic, rough chopped
  • 6 ounces feta cheese, crumbled
  • 1/4 cup red onion, finely chopped
  • 1 cup kalamata olive, pitted
  • 1 cup grape tomatoes, halved
  • 1 English cucumber, sliced

Directions

  • 1 Bring a large pot of lightly salted water to a boil.
  • 2 Add orzo and cook for 8 to 10 minutes or until al dente and drain.
  • 3 Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside.
  • 4 Place orzo in a large bowl.
  • 5 Stir in spinach, feta, onion, olives, tomatoes and cucumbers.
  • 6 Toss with vinaigrette.
  • 7 Serve immediately or chill for 60 minutes.
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