Spinash & Orzo Salad

yield
Makes 8 servings

This versatile salad can be made a day ahead— just let it sit at room temp for an hour before serving.

Ingredients

• 3 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• Juice and zest of 1 lemon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces baby spinach leaves
• 1 pound cooked orzo
• 1 cup pitted Kalamata olives, roughly chopped
• 4 ounces chopped feta or haloumi cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup finely chopped fresh mint leaves

Preparation

In a small pan, warm oil over medium-low heat. Sauté garlic until lightly golden, 1 to 2 minutes. Transfer garlic and whatever oil remains in the pan to a bowl. Add 3 tablespoons juice, 2 teaspoons zest, salt and pepper; whisk to combine. Add spinach and toss lightly. Add orzo, olives, cheese, onion and mint. Toss to combine; serve.

From Epicurious.com/ Posted by Mags