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Mmmmmmm.... Orzo salad. I love the bright flavor of this salad brought out by the lemon juice, and the fresh herbs are so nice but the toasted pine nuts are what really bring it home for me. Bright AND nutty is a win-win! This recipe is made with good whole ingredients and a lot of love.
Prep: 10 mins
Cook: 20 mins
Yields: 8 Servings
Ingredients
For the Salad
1 1/2 cupsOrzo
3 tbspPine Nuts
14 oz.Artichoke Hearts
2 cupsBaby Spinach
1 tspGarlic, finely minced
1 cupFeta Cheese
For the Dressing
1/4 cupOlive Oil
3 tbspRed Wine Vinegar
2 tbspLemon Juice
3/4 tspSalt
1/2 tspBlack Pepper
2 tspFresh Oregano, finely chopped
1 tbspFresh Parsley, finely chopped
Directions
For the Salad
1Place a pot with about 3 cups of water on a burner, add a pinch of salt and bring to a boil.
2Cook the Orzo until al dente.
3Drain in a mesh strainer, do not rinse.
4While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat until they start to brown, about 2 minutes.
5Remove from heat and cool 1 minute, then coarsely chop.
6Add a touch of olive oil, chopped garlic and the baby spinach to the pan.
7Cook the garlic and spinach over medium heat until it begins to wilt and is cooked through. 2-3 minutes. Remove from heat and set aside.
8Drain artichoke hearts in a mesh strainer and rinse well.
9Pull off leaves from bases of hearts and quarter bases.
10Rinse leaves and bases well, then drain thoroughly.
11Add orzo, pine nuts, artichokes, baby spinach and feta to a large mixing bowl.
For the Dressing
1Stir together olive oil, vinegar, lemon juice, salt and pepper in a large bowl.
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