Thursday, July 1, 2010
Ok so I am still on my health kick trying to shed a few pounds before the annual Debnam beach trip, which I inevitably will gain back after a booze and food filled week! But for now I'm dieting:) I made up this recipe with stuff I had at home and it turned out pretty tasty! I love all salads especially any version of a pasta salad and this one is filled with healthy veggies!
LEMON ORZO SALAD
- 1 CUP UNCOOKED ORZO (BOIL 8-10 MINS)
- I CAN CHICKPEAS DRAINED AND RINSED
- I TOMATO DICED
- SMALL JAR MARINATED ARTICHOKE HEARTS (RESERVE THE LIQUID)
- 1-2 CUPS OF FRESH SPINACH SHREDDED
- FETA CHEESE
- 1/3 CUP OLIVE OIL
- 1 GARLIC CLOVE MINCED
- JUICE OF ONE LEMON
MIX TOGETHER OLIVE OIL, LEMON JUICE, GARLIC AND SALT AND PEPPER- THIS IS THE VINAIGRETTE. COOK ORZO AND DRAIN. ADD TOMATO, ARTICHOKES, AND SPINACH TO THE ORZO AND TOSS WITH DRESSING. ADD THE FETA LAST. I ALSO POURED SOME OF THE ARTICHOKE MARINATE OVER THE SALAD FOR EXTRA FLAVOR.