Greek Spinach Orzo Salad
(adapted from http://www.tammysrecipes.com/greek_spinach_orzo_salad)
8 servings or 12 side servings
Ingredients:
Salad Ingredients:
8 ounces dry orzo pasta
8 or 9 ounces fresh baby spinach
1 small red onion, halved and thinly sliced (or half a large one)
1 1/2 cups chopped fresh tomatoes
1 cup (or a 6-oz. jar) pitted Kalamata olives, quartered or halved
1 1/2 cups feta cheese, crumbled
1 cup of your favorite vinaigrette dressing OR use the recipe below
Vinaigrette Ingredients:
3 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons honey
1/2 teaspoon oregano
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon lemon zest (optional but tasty)
1/3 cup olive oil
Instructions:
1. Cook the orzo according to package instructions for al dente. Drain and rinse pasta under cold water to cool. Set aside.
2. Make vinaigrette by combining all vinaigrette ingredients in a blender or jar with tight-sealing lid and blend or shake until dressing is mixed well.
3. In a large mixing bowl, combine the drained/cooled orzo, spinach, onion, tomatoes, olives, and feta. Stir dressing into salad to coat well. Stir more than you think you need to...it will help "wilt" the spinach a bit.
Grilled Lemon Garlic Pepper Chicken
Ingredients:
3 large chicken breasts, cut into thirds
4 cloves of garlic
Juice of 1 lemon
1/3 c oil
Coarse-ground black pepper, to taste
1/2 T salt
Crushed red pepper (a light sprinkling, unless you want a hotter flavor)
Instructions:
1. In bowl, combine ingredients. Cover and refrigerate for at least an hour.
2. Grill chicken pieces until cooked through.
Here you have it... the 2 together on a plate like BFF`s for grilling season!
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