Wild Oats Greek Orzo And Spinach Salad Recipes

WILD OATS GREEK ORZO AND SPINACH SALAD

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add orzo and cook for 8 to 10 minutes or until al dente and drain.
• Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside.
• Place orzo in a large bowl.
• Stir in spinach, feta, onion, olives, tomatoes and cucumbers.
• Toss with vinaigrette.
• Serve immediately or chill for 60 minutes.

GREEK SPINACH AND ORZO SALAD

Steps:

• Wash and drain baby spinach leaves, remove stems.
• Cook orzo pasta according to directions on box.
• Slice or chop red onion: Toast pine nuts in 350 oven for 5-10 minutes ( foil or cookie sheet). If desired slice grape tomatoes in half.
• Combine both types of prepared salad dressing mentioned in recipe. Add all ingredients in salad bowl and toss with the combined dressing to taste.

ORZO AND SPINACH SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• Transfer to a large bowl and stir in spinach, feta, onion, pine nuts,olives, basil and pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

MAKE AHEAD GREEK ORZO SALAD

Steps:

• Prepare salad dressing.
• Roll the basil and mint into a cigar like roll and slice thin as you can.
• Dice the red onion.
• Cook the orzo until it is al dente, about 9 minutes and drain.
• While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta.
• Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it.
• Let it sit for a couple of hours, or even better over night.
• Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil.
• Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.

GREEK ORZO PASTA SALAD WITH SPINACH

Steps:

• Add chicken bouillon to pasta water and bring to a boil.
• Add orzo and cook for 7 minutes.
• Strain and rinse with cold water to stop cooking and cool the pasta. Set aside.
• In a medium/large bowl add the balance of the ingredients and stir well.
• Add the strained orzo and stir again.
• Chill in the refrigerator for at least 1 hour and serve. This helps the flavors meld together.
• Enjoy!

PERFECT GREEK ORZO SALAD

Steps:

• In large bowl, combine cucumber, feta, black olives, tomatoes & parsley.
• Bring large pot of salted water to a boil. Cook orzo as directed on box. Drain and rinse with water to cool. Return pasta to pot (pot should be cooled down). Mix cucumber mixture into orzo.
• Whisk together dressing ingredients and pour over salad. Mix well to combine. Refrigerate for 20 minutes before serving.

ORZO SALAD WITH SPINACH AND FETA

Steps:

• Whisk the vinegar, garlic, and pepper together. Slowly add olive oil until it begins to thicken and set aside.
• In a mixing bowl toss pasta, olives, onions, celery, spinach, nuts, and feta cheese until fully combined.
• Pour vinaigrette over the salad and toss until all the ingredients are covered. Chill at least 1 hour before serving.
• Tip: toast pine nuts on a baking sheet in a 350 degree oven or in a non stick sauté pan over medium heat until golden brown. Be careful not to burn.

GREEK ORZO SALAD

Steps:

• In a large saucepan of lightly salted, (add tsp olive oil, if desired) boiling water, cook orzo until al dente, about 8 minutes.
• Pour into colander and rise under cold running water.
• Drain well.
• Set aside.
• In a medium bowl, combine orzo with feta,cucumber,bell pepper, tomatoes, and olives.
• Pour dressing over salad, toss gently to combine, and sprinkle with scallions on top.