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Greek Lemony Orzo-Spinach Salad

Here's how you make Greek Lemony Orzo-Spinach Salad
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  • Servings: 6
  • Prep: 10m
  • Cook: 0m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 (16 ounce) package orzo pasta (cooked, then cooled to room temperature or just a little warm)
  • 1 (10 ounce) bag fresh baby spinach leaves
  • 1 cup pine nuts, toasted
  • 1 (2 ounce) jar capers
  • Kalamata olives (pitted, any amount desired)
  • Feta cheese, cubed (any amount desired)
  • Fresh ground pepper (to taste)
  • 1 to 2 teaspoons dried oregano (or to taste or 1 teaspoon dried basil)
  • Lemon Dijon Vinaigrette (prepared, see my recipe #8906)
  • Lemon wedges
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a bowl combine the prepared Lemon Dijon Vinaigrette dressing with 1 teaspoon oregano.

  • Step 2: In a large bowl combine the cooked orzo with fresh spinach leaves and next 5 ingredients and the lemon vinaigrette.

  • Step 3: Squeeze lemon wedges over the top

  • Step 4: Serve right away at room temperature or refrigerate.

We hope you enjoy this recipe!

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