Greek Spinach Orzo Salad

No card today. Everything I've been creating lately can't be shown yet! Instead I thought I'd give you a recipe for one of our favorite warm weather dinners. We eat this at least once a week!

Greek Spinach Orzo Salad

12oz. dry orzo pasta

5 c. fresh baby spinach

1 small red onion, chopped (or half a large one)

1 1/2 c. chopped fresh tomatoes

1 c. pitted Kalamata olives, quartered if large, otherwise halved

1 1/2 c. feta cheese (we use tofeta to avoid the dairy)

1 c. your favorite vinaigrette dressing (mine follows)

After cooking your orzo until al dente, drain and rinse under cold water. Set aside to cool while you chop your tomatoes, olives, and onions. Have dressing ready. Mix everything in a large bowl. Stir more than you think you need to...it will help "wilt" the spinach a bit. Serve at room temp or chilled.

Dana's quick vinaigrette

3 T. lemon juice

1 T. red wine vinegar

1-2 T. honey

1/2 t. oregano

2 cloves garlic, minced (optional)

1 t. kosher salt

1.4 t. freshly cracked black pepper

1 t. lemon zest (optional but tasty)

1/3 c. olive oil

Combine first eight ingredients in blender or mason jar. Add oil and emulsify! Shake before using because the honey settles on the bottom if not fully incorporated.

Thanks for stopping by today friends, do something creative (even if it's only cooking)!