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.