Mediterranean Orzo & Spinach
6 cups fresh baby spinach, chopped
1/4 cup green onions, thinly sliced
16 oz. orzo or couscous, cooked according
to package directions
3/4 cup crumbled feta cheese
8-12 cherry tomatoes, halved
1/4 cup Kalamata olives, quartered
3 tablespoons Traditional Balsamic Vinegar
1/4 cup Olive Oil*
About 1/4 teaspoon salt
About 1/4 teaspoon freshly ground pepper
In a large bowl, combine the spinach, green onions, and cooled orzo (or couscous).
Add the remaining ingredients and toss. Serve.
* This recipe is very versatile. We use our unflavored extra virgin olive oils, but have also used Basil, Wild Dill, Tuscan Herb, House Blend and Blood Orange Olive Oil. All are delicious.