(Recipe can be found on the Cooking Light site here.)
Step by Step Instructions:
This fabulous, Mediterranean-style salad comes together in no time with the following ingredients: Salt, Feta Cheese, Orzo pasta, fresh Baby Spinach, Sun-dried Tomatoes, Artichokes in Marinade, Kalamata Olives, and Freshly Ground Pepper
I began by getting some water boiling and cooking the orzo according to the package directions. Then the chopping spreee began. I started with chopping 2 cups of baby spinach.
Next up I chopped about 1/2 cup of drained sun-dried tomatoes.
Then it was time to chop about 3 tablespoons of pitted Kalamata olives. I used a good handful of olives and didn’t measure. No reason to be super precise.
With the 6 ounce jar of artichokes, you want to drain the artichoke hearts and reserve the marinade from the jar in a bowl. Then I roughly chopped the artichokes. Yum!!
At this point, my orzo was cooked, so I drained it and rinsed it with cold water. Once it was drained, it was time to put the salad together.
Sorry for the blurry photo…I’m not the steadiest of people. 😉 In a large bowl, add the orzo, spinach, tomatoes, olives, salt and pepper and combine the ingredients.
Finally add the artichokes, artichoke marinade, and 1/2 cup of the Feta cheese. Stir away and serve it topped with some additional Feta. This was delicious, light, and full of flavor and color. Hope you enjoy, friends!!
Makes 4 servings
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
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.
4. Sprinkle each serving with remaining feta cheese.
Amount per serving
Calories from fat: 29%
Saturated fat: 3.8g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.5g