Mediterranean Orzo Salad

Lynn demonstrates how to make a quick and healthy salad, suitable for a dinner side dish or for lunch.  From My Daily



  • 3 Tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 clove garlic, pressed
  • ¼ cup extra virgin olive oil
  • Kosher salt, to taste
  • Freshly ground pepper, to taste


  • 1 cup orzo, cooked according to package directions and drained
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 cup baby spinach leaves, chopped
  • ½ pint cherry or grape tomatoes, halved
  • ¼ cup pitted kalamata olives, halved
  • ¼ cup crumbled feta cheese
  • ½ red onion, diced

Whisk together the vinegar, oregano, garlic, salt and pepper in a small bowl.  Gradually whisk in the olive oil.

In a large bowl, combine the orzo and the rest of the salad ingredients and toss to combine.  Pour the dressing over and toss to coat all of the ingredients.

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Lynn's Recipes: April 2013

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