SPINACH AND ORZO SALAD WITH BALSAMIC VINAIGRETTE
I’m trying to make through a big container of spinach before it starts to wilt, so this morning, I added a lot of it in a simple salad made of orzo and the sun-dried tomato (another food item I’m working to make use of) as well as some of the feta leftovers I’ve kept inside the freezer. I finished it off with a delicious recipe for homemade balsamic dressing. I love super easy salads like the ones in this Spinach or Orzo Salad. It’s an excellent light lunch option. However, you can serve it with some summer grilling!
TAKE YOUR SPINACH AND ORZO SALAD FURTHER…
I made my salad essential because, as I mentioned, I was utilizing leftovers. However, if you’d like to make it more elaborate, add thinly cut red onion, perhaps some Kalamata olives, cooked chicken, or cut artichoke heart pieces. This salad can be made in a variety of ways!
INGREDIENTS
BALSAMIC VINAIGRETTE
1 cup olive oil ($0.52)
2 Tbsp balsamic vinegar ($0.22)
One clove of minced garlic ($0.08)
1 tsp Dijon mustard ($0.03)
Salt and pepper according to your preference ($0.03)
SALAD
1/2 lb orzo ($0.50)
4 cups fresh baby spinach ($1.50)
1/2 cup sun-dried tomatoes ($1.50)
2 oz feta ($1.12)
INSTRUCTIONS
Make the vinaigrette before making it so the flavors have time to mix. Include the balsamic vinegar, olive oil, minced garlic, Dijon, approximately 1/4 teaspoon salt, and freshly cracked pepper into the bowl or jar. Stir until the ingredients are incorporated or put a lid over the pot, and shake for 10 to 15 seconds. Place the dressing in a bowl and set aside.
Bring an ice-water pot to a boil to prepare the rice. When the water is boiling, add the orzo, and allow it to simmer until tender. Then drain the orzo and let it cool down a little.
While you wait for the orzo to cook, cut the tomatoes dried in the sun into small pieces. Please put them in the bowl and cover them with boiling water (I used a spoon of boiling water that I drained from the pot before adding pasta). Let the sun-dried tomatoes sit in the boiling water for approximately 5 minutes before draining.
Place baby spinach in an enormous bowl. Add the drained but warm orzo to the bowl alongside the sun-dried tomatoes and crumbled pieces of feta cheese. Pour the balsamic vinaigrette on top and stir until the ingredients are incorporated and coated in the vinaigrette. Serve immediately or keep refrigerated until ready for eating.
