Wednesday, September 18, 2013

Garden Fresh Greek Orzo Salad

I have been limiting my carb intake but the below salad was appelaing so I went for it. Very tasty. Great compliment to bbq's!

Garden Fresh Greek Orzo Salad
adapted from The Armenian Kitchen

1 lb. Orzo, cooked according to directions in packaging
3 Cloves Garlic, crushed and finely minced
Juice and zest of 1 Lemon
½ cup of Extra Virgin Olive Oil
½ tsp. Sea Salt, as needed
¼ tsp. freshly ground Black Pepper, as needed
½ a Medium Red Onion, finely chopped
½ cup of Kalamata Olives, pitted and halved
10 oz. Grape Tomatoes, sliced in halves
2 cups garden fresh Cucumbers, diced in cubes
1 ½ cups imported Feta crumbled in pieces
1/3 cup of Fresh Mint leaves, finely chopped
1/3 cup Greek Oregano, finely chopped
1/3 cup Parsley, finely chopped
4 cups spinach fresh from your garden or 1pkg. fresh organic mini spinach
~In a large serving bowl, empty the drained and cooked Orzo, set aside to cool
~In a Pyrex glass measuring cup, add the garlic, lemon juice, lemon zest, salt and pepper, then whisk the vinaigrette while drizzling in the olive oil, 
~Into the cooled Orzo bowl, add the salad ingredients and the vinaigrette, then mix all together and serve

No comments: