Ok so I am still on my health kick trying to shed a few pounds before the annual Debnam beach trip, which I inevitably will gain back after a booze and food filled week! But for now I’m dieting:) I made up this recipe with stuff I had at home and it turned out pretty tasty! I love all salads especially any version of a pasta salad and this one is filled with healthy veggies!
LEMON ORZO SALAD
– 1 CUP UNCOOKED ORZO (BOIL 8-10 MINS)
– I CAN CHICKPEAS DRAINED AND RINSED
– I TOMATO DICED
– SMALL JAR MARINATED ARTICHOKE HEARTS (RESERVE THE LIQUID)
– 1-2 CUPS OF FRESH SPINACH SHREDDED
– FETA CHEESE
– 1/3 CUP OLIVE OIL
– 1 GARLIC CLOVE MINCED
– JUICE OF ONE LEMON
MIX TOGETHER OLIVE OIL, LEMON JUICE, GARLIC AND SALT AND PEPPER- THIS IS THE VINAIGRETTE. COOK ORZO AND DRAIN. ADD TOMATO, ARTICHOKES, AND SPINACH TO THE ORZO AND TOSS WITH DRESSING. ADD THE FETA LAST. I ALSO POURED SOME OF THE ARTICHOKE MARINATE OVER THE SALAD FOR EXTRA FLAVOR.