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Sep 8, 2005 10:09 from Jane

Lemon Orzo Salad

• 1 cup orzo
• 1/2 bag of fresh spinach leaves, chopped
• 1/4 cup pine nuts, toasted
• 1/4 cup sun-dried tomatoes, reconstituted (opt)
• 3 bunches green onions, chopped, with some green parts
• 4 oz. crumbled feta, any flavor
• Lemon Vinaigrette (follows)

Boil off the orzo and drain. Toss with remaining ingredients. You can chop everything while the orzo boils.

Lemon Vinaigrette

• Juice of 3 lemons
• Shredded zest of 1 of the lemons
• 1/4 cup olive oil
• 1 tsp minced fresh garlic (or more)
• 1 tsp dried oregano
• Pinch of kosher salt
• Freshly ground pepper

Combine in a shaker or jar and shake well.

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