4cups cooked orzo, al dente and chilled
2cups washed baby spinach leaves
1/4cup chopped sun dried tomatoes
1/4cup chopped Kalamata olives
1/4cup extra virgin olive oil
2Tbsp. red wine vinegar
1tsp. dried oregano
Salt and pepper to taste
1/2cup crumbled Feta cheese
In a large bowl, toss together the chilled orzo, spinach, sun dried tomatoes and olives. In a jar with a tight fitting lid, combine the oil, vinegar, oregano, salt and pepper. Shake well and toss 3/4 of the dressing to the salad. Sprinkle the salad with cheese and serve; Serves 6.
© Copyright. Sandra Gutierrez 2007. All rights Reserved.