Ladies day on the Gerrilicious (my friend Gerrie's pontoon boat) was perfect. Plenty of sun, the water was calm and clear, and the company was the best. This is the spinach pasta salad I made for the day. It holds up well, and has more vegetables than pasta. Simple and quick to make, it's a big flavor punch with a minimum of ingredients. Enjoy!
Spinach Tomato and Orzo Salad
1 c. orzo pasta, cooked until just tender in salted water
1 pint of grape or cherry tomatoes, halved (or 2 c. diced garden tomatoes)
6 c. baby or flat leaf spinach
1/2 pitted Kalamata olives, roughly chopped
1 c. crumbled feta cheese
1/2 c. fresh basil leaves, torn (if available)
Dressing
1/2 c. olive oil
1/2 c. cooking oil
1/2 c. white balsamic vinegar
1/2 tsp minced garlic
salt and pepper to taste
Shake all ingredients in a jar. (or you can use your favorite bottled dressing.
"Great Garlic" is a good one.
In a large bowl, toss together all salad ingredients. Pour the dressing over and toss again. Transfer to a storage container or a serving bowl. This salad keeps for a few days in your refrigerator.
Spinach Tomato and Orzo Salad
1 c. orzo pasta, cooked until just tender in salted water
1 pint of grape or cherry tomatoes, halved (or 2 c. diced garden tomatoes)
6 c. baby or flat leaf spinach
1/2 pitted Kalamata olives, roughly chopped
1 c. crumbled feta cheese
1/2 c. fresh basil leaves, torn (if available)
Dressing
1/2 c. olive oil
1/2 c. cooking oil
1/2 c. white balsamic vinegar
1/2 tsp minced garlic
salt and pepper to taste
Shake all ingredients in a jar. (or you can use your favorite bottled dressing.
"Great Garlic" is a good one.
In a large bowl, toss together all salad ingredients. Pour the dressing over and toss again. Transfer to a storage container or a serving bowl. This salad keeps for a few days in your refrigerator.
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