Wild Oats Greek Orzo And Spinach Salad Food

ORZO SALAD WITH SPINACH AND FETA

Steps:

• Whisk the vinegar, garlic, and pepper together. Slowly add olive oil until it begins to thicken and set aside.
• In a mixing bowl toss pasta, olives, onions, celery, spinach, nuts, and feta cheese until fully combined.
• Pour vinaigrette over the salad and toss until all the ingredients are covered. Chill at least 1 hour before serving.
• Tip: toast pine nuts on a baking sheet in a 350 degree oven or in a non stick sauté pan over medium heat until golden brown. Be careful not to burn.

SPINACH AND ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

ONE-PAN ORZO WITH SPINACH AND FETA

Steps:

• Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
• Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
• Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
• Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

WILD OATS GREEK ORZO AND SPINACH SALAD

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add orzo and cook for 8 to 10 minutes or until al dente and drain.
• Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside.
• Place orzo in a large bowl.
• Stir in spinach, feta, onion, olives, tomatoes and cucumbers.
• Toss with vinaigrette.
• Serve immediately or chill for 60 minutes.

GREEK ORZO SALAD

Steps:

• In a large saucepan of lightly salted, (add tsp olive oil, if desired) boiling water, cook orzo until al dente, about 8 minutes.
• Pour into colander and rise under cold running water.
• Drain well.
• Set aside.
• In a medium bowl, combine orzo with feta,cucumber,bell pepper, tomatoes, and olives.
• Pour dressing over salad, toss gently to combine, and sprinkle with scallions on top.

ORZO AND SPINACH SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• Transfer to a large bowl and stir in spinach, feta, onion, pine nuts,olives, basil and pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

SPINACH ORZO SALAD

Steps:

• Cook orzo according to package directions. Drain ozo; rinse with cold water and drain well., In a large bowl, combine spinach, onion, cheese and orzo. Mix vinaigrette, basil and pepper; toss gently with spinach mixture. Refrigerate until serving. Stir in pine nuts just before serving.

GREEK ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.