Spinach and Orzo Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (16 oz.) packed orzo | Uncooked |
| 1 (10 oz.) baby spinach leaves | Washed and finely chopped |
| ½ lb. feta cheese | Crumbled |
| ½ red onion | Washed, peeled and finely chopped |
| ¾ cup pine nuts | Optional |
| 1 teaspoon dried basil | |
| ½ teaspoon oregano | |
| ¼ teaspoon ground white pepper | |
| ¼ cup olive oil | |
| ½ cup balsamic vinegar |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Bring a large pot of lightly salted water to boil. | |
| 2 | Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. | Cook until internal temperature reaches 165°F. |
| 3 | Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil, oregano and white pepper. | |
| 4 | Toss with olive oil and balsamic vinegar. | |
| 5 | Refrigerate and serve cold. |
Posted in Side Dish, Starch Side Recipes
