Source: Lee Harrelson, Cooking Light
Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)
Ingredients:
1 C uncooked orzo
Drain artichokes, reserving
marinade. Soon before serving, coarsely chop artichokes and add
artichokes, reserved marinade and feta cheese to orzo mixture, tossing gently
to coat.
Source: Cooking Light
Submitted by: Amanda T.
Source: Lee Harrelson, Cooking Light
Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)
Ingredients:
1 C uncooked orzo
2 C bagged baby spinach, chopped
(I usually only use about 1 C b/c I’m not a huge spinach fan)
½ C chopped, drained oil-packed
sun-dried tomato halves
3 T chopped red onion
3 T chopped, pitted kalamata
olives
½ t black pepper
¼ t salt
1 (6-oz) jar marinated artichoke
hearts, undrained
¾ C feta cheese, crumbled and divided
Cook the orzo according to
package directions, omitting salt and fat. Drain; rinse with cold
water. Combine the orzo, spinach and the next 5 ingredients (through
salt) in a large bowl.
Drain artichokes, reserving
marinade. Soon before serving, coarsely chop artichokes and add
artichokes, reserved marinade and feta cheese to orzo mixture, tossing gently
to coat.
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