Spinach and Orzo Salad

By nancytripp

by Liza Schoenfein

Ingredients

• 3 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• Juice and zest of 1 lemon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces baby spinach leaves
• 1 pound cooked orzo
• 1 cup pitted Kalamata olives, roughly chopped
• 4 ounces chopped feta or haloumi cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup finely chopped fresh mint leaves

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

In a small pan, warm oil over
medium-low heat. Sauté garlic
until lightly golden, 1 to 2
minutes. Transfer garlic and
whatever oil remains in the pan
to a bowl. Add 3 tablespoons juice,
2 teaspoons zest, salt and pepper;
whisk to combine. Add spinach
and toss lightly. Add orzo,
olives, cheese, onion and mint.
Toss to combine; serve.