1 bunch spinach, washed, torn into bite size pieces
3 Tablespoons toasted pine nuts
1/2 cup pitted Kalamata olives, slivered
2 sweet red peppers, chopped
1/4 cup minced green onions
2 Tablespoons cilantro, minced
3 radishes, minced
Salt
Directions
For the dressing: combine olive oil, vinegar, lemon juice.
Dijon, garlic, herbs & spices, whisk until smooth.
Cook the orzo according to package directions to al dente, drain, run under cold water to stop cooking. Drain thoroughly. Place the orzo in a large bowl & immediately toss with 2 Tablespoons of olive oil.
Add the spinach, Kalamata olives, red peppers, green onions & cilantro to the orzo, toss with the dressing, salt to taste. At this point, the orzo salad can be kept in the refrigerator for several hours. At serving time, add crumbled feta cheese & garnish with toasted pine nuts. Serves 8 to 10.
