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Mediterranean Orzo Salad
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IN THE KITCHEN WITH . . . JENNIFER SPEARS JENKINS, Atlanta
Nominated by friend Russell Hodge: "[Jennifer] is an outstanding cook who specializes in organic foods. I personally had never eaten anything organic until now and am shocked at the difference in just flavor alone."
Hands on time: 10 minutes Total time: 20 minutes Serves: 4
Ingredients:
-
1 cup uncooked orzo pasta
1 large shallot, thinly sliced
2 cups packed baby spinach, chopped
1 (15-ounce) can chickpeas, rinsed and drained
3/4 cup crumbled feta cheese
3/4 cup julienne sun-dried tomatoes (preferably oil-packed)
1/2 cup kalamata olives, quartered
Juice of 1 or 2 lemons, to taste
2 tablespoons olive oil, to taste
Salt and pepper, to taste
Instructions:
Cook orzo according to package directions. In a large bowl, toss together the sliced shallot and spinach. After draining the orzo, toss the hot pasta with the spinach and shallot (the heat from the pasta will wilt the vegetables). Gently stir in the chickpeas, feta, tomatoes and olives. Season to taste with lemon juice, olive oil (if needed), salt and pepper.
Notes:
NOTE
This main-course salad comes together in just a few minutes, so it's perfect for a summer weekday supper. If you happen to have some fresh herbs around, like basil or marjoram, feel free to toss them in. If you use oil-packed sun-dried tomatoes, you probably won't need any additional olive oil --- except maybe a drizzle for the flavor.
This main-course salad comes together in just a few minutes, so it's perfect for a summer weekday supper. If you happen to have some fresh herbs around, like basil or marjoram, feel free to toss them in. If you use oil-packed sun-dried tomatoes, you probably won't need any additional olive oil --- except maybe a drizzle for the flavor.
Nutrition:
Per serving: 249 calories (percent of calories from fat, 45), 23 grams protein, 11 grams carbohydrates, 1 gram fiber, 12 grams fat (6 grams saturated), 49 milligrams cholesterol, 283 milligrams sodium.
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