Whole Foods Orzo Spinach Salad Recipes

ORZO AND SPINACH SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• Transfer to a large bowl and stir in spinach, feta, onion, pine nuts,olives, basil and pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

EASY WHOLE FOODS SPINACH & FETA ORZO DUPE RECIPE

Steps:

• Cook your orzo according to the package directions and then immediately rinse under cold water in your strainer. The cold water will wash off extra starch and bring the salad to temp. Add orzo to a large bowl and stir in 3 TBS olive oil to prevent pasta clumping.
• Heat 2 TBS olive oil over medium-high heat in a saucepan and cook spinach and basil leaves until wilted. About 2-3 minutes. Let cool a minute and add to bowl.
• Coarsly chop olives (mixed olives are an okay substitute) and feta cheese. Chop red onion into fine pieces. Add all three to the bowl.
• Add rice vinegar, salt and pepper to taste, and give it a stir. Remember that most of the liquids will absorb into the salad overnight, add more olive oil as needed. Serve immediately or keep covered in the refrigerator for up to two days.

WILD OATS GREEK ORZO AND SPINACH SALAD

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add orzo and cook for 8 to 10 minutes or until al dente and drain.
• Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside.
• Place orzo in a large bowl.
• Stir in spinach, feta, onion, olives, tomatoes and cucumbers.
• Toss with vinaigrette.
• Serve immediately or chill for 60 minutes.