Ingredients
ORZO, FETA, TOMATO AND SPINACH SALAD
1 cup uncooked orzo
1 cup diced tomato, about 1 tomato
4 ounces crumbled feta cheese
2 cups lightly packed spinach, coarsely minced
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
Squeeze of fresh lemon juice
1 tablespoon minced mint
1 tablespoon minced basil
Several grinds of fresh black pepper
Preparation
Follow the package instructions to cook the orzo. Drain and rinse with cold water.
Combine with the rest of the ingredients and serve. (I whisked lemon and oil together first before adding to rest of ingred, and used more veggies and herbs).
Serves four to six.
