Mediterranean Orzo Salad

Lynn demonstrates how to make a quick and healthy salad, suitable for a dinner side dish or for lunch.  From My Daily Morsel.com.

Ingredients:

Dressing:

• 3 Tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, pressed
• ¼ cup extra virgin olive oil
• Kosher salt, to taste
• Freshly ground pepper, to taste

Salad:

• 1 cup orzo, cooked according to package directions and drained
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 cup baby spinach leaves, chopped
• ½ pint cherry or grape tomatoes, halved
• ¼ cup pitted kalamata olives, halved
• ¼ cup crumbled feta cheese
• ½ red onion, diced

Whisk together the vinegar, oregano, garlic, salt and pepper in a small bowl.  Gradually whisk in the olive oil.

In a large bowl, combine the orzo and the rest of the salad ingredients and toss to combine.  Pour the dressing over and toss to coat all of the ingredients.

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Lynn's Recipes: April 2013
www.lynnsrecipes.com

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