March 10, 2018
Lunch, Salads, Side Dishes,
Pasta, Orzo, Vegetables, Peppers, Spinach, Greek, Mediterranean, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Summer, Refrigerator, Stove Top, No Eggs, Vegetarian, Kosher Dairy, Pasta Salad, All Occasions more
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"Here is a salad that we enjoy. It is a version of one I found on the Talley winery website, and their version was based on one originally developed by Mary Evely, the chef at Simi Winery in Sonoma County (who originally included capers). We've all changed it to suit us - and you can too. The salad can be made in advance, and protein such as shrimp, chicken, or garbanzos could be added for delicious entrée salad."
Cook orzo as directed on the package to al dente, rinse with cold water, and drain. Toss with 2 tablespoons olive oil, set aside.
Prepare dressing by combining remaining olive oil, vinegar, lemon juice, salt, pepper, mustard, garlic, herbs, and cumin. Whisk until smooth, set aside.
Place orzo in a large bowl and toss with the dressing. Add spinach, olives, pepper, and green onion.
The salad can be held for several hours; refrigerate leftovers.
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