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Greek Orzo and Spinach Salad

Source: Wild Oats Natural Marketplace

Serves 4 to 6


2 cups orzo, uncooked
3 tablespoon mint, chopped
2 cloves garlic, minced
2 teaspoon oregano
red pepper flakes
1/4 cup Wild Oats Organic Extra Virgin Olive Oil
1/4 cup red wine vinegar
1 (10 ounce) package organic baby spinach, rough chopped
6 ounce crumbled feta cheese
1/4 cup red onion, finely chopped
1 cup Kalamata olives, pitted
1 cup grape tomatoes, halved
1 English cucumber, sliced


Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 
10 minutes or until al dente and drain.

Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, 
set aside.

Place orzo in a large bowl. Stir in spinach, feta, onion, olives, tomatoes and 
cucumbers. Toss with vinaigrette. Serve immediately or chill for 60 minutes.

Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights 
~~~***Rhonda G in Missouri***~~~
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
Owner of http://groups.yahoo.com/group/ThePlaceToSwap/
My MySpace.com page - http://www.myspace.com/rhondag2u

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