Friday, July 3, 2009

Spinach, Tomato, and Orzo Salad

One of my favorite sides to get from the deli at Morton's Market is Spinach and Orzo Salad. Well, Morton's moved out of my neighborhood a year ago, and I've been Orzo free since. I had a strong craving for it the other weekend, and instead of driving to their other location, I decided to make my own. It was so easy and we loved the results, I felt silly that it had taken me so long to make myself. The guide for my salad was one I found by Rachael Ray. Hers was the closest to what I was looking for. Mine is pretty true to her recipe, with just a few slight changes. For Ms. Ray's unadulterated recipe, please click here. Below are my notes on what I changed on her recipe. Hers looked great, I was just missing the lemon and wanted to add feta so had to come up with something slightly different. Sorry you can't see the tomatoes. I used mini Cherokee Purple Tomatoes. By the time we were ready to eat I was so hungry that the photo was an afterthought.

* 1 bunch spinach, washed, dried, stems removed
* 1 pint grape or cherry tomatoes, halved
* 1/2 box of orzo, cooked to al dente
* 2 tablespoons extra-virgin olive oil
* bunch of basil leaves, torn or thinly sliced
* Salt and pepper
* 2 tablespoons of prepared Greek Salad Dressing
* 4 oz Feta cheese, crumbled

Thinly slice spinach and put into the bottom of a mixing bowl, followed by the halved tomatoes.

Once pasta is cooked and drained, add on top of tomatoes and spinach to slightly wilt.

Drizzle olive oil and salad dressing over orzo and veggies and mix well.

Add basil and salt and pepper and mix again.

Add feta, stirring again to mix.

Taste your orzo to adjust seasonings and serve.

Season to taste.

Serves 4

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