Spinach Orzo and Feta Salad
Great, fresh and vegetarian salad to prepare and enjoy for the week.
If you aren't a vegetarian this salad pairs well with tuna, salmon or chicken as well.
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
Bring a large pot of lightly salted water to a boil.
Add orzo and cook for 8 to 10 minutes or until al dente
Drain and rinse with cold water.
Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper.
Toss with olive oil and balsamic vinegar.
Refrigerate and serve cold.
Things to note:
Store for 5 days in refrigerator unless tuna or salmon has been added.
Tuna and salmon in salad must be eaten within 48 hours.
Nutrition Facts: Yields about 8 servings
Total Calories: 500
Total Fat: 23g
Total Carbohydrates: 58g / Total Fiber: 5g
Net Carbs: 53g (3.5 servings carbohydrates)
Total Protein: 15g (+ more if added)