nika

Spinach Orzo Salad

  • 3 tablespoons EVOO
  • 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 haloumi, feta or mozarella cheese
  • 1/4 cup thinly sliced red onion
  • 1/4 cup finely chopped fresh mint leaves
  • Pomegranate seeds or sliced apple
  1. In a small pan, warm oil over medium-low heat.
  2. Sauté garlic until lightly golden, 1 to 2 minutes. Transfer garlic and whatever oil remains in the pan to a bowl.
  3. Add 3 tablespoons juice, 2 teaspoons zest, salt and pepper; whisk to combine.
  4. Add spinach and toss lightly. Add orzo, olives, cheese, onion, pomegranate and mint. Toss to combine; serve.
I originally saw this on epicurious.com but I modified it slightly.