Friday, September 30, 2011

Orzo Salad.

Another spectacular dish delivered to us post-delivery. 
I'd suggest whipping up a big ole batch to store in the fridge.  
Perfect for on-the-go lunches, a dinner side dish, snack, etc...whatever you please.

From dear friend, Stacey:

Cook 2 cups orzo according to package
Drain and cool on a cookie sheet coated with olive oil
Toast 1/4 cup pine nuts for 2-3 min
2 cups arugula or spinach
1 cup basil leaves, chopped
1 cup dried cherries
3 tblsp of lemon juice or 1/2 lemon
Feta cheese - amount to your liking
1/4 cup olive oil
Salt and pepper

Combine all together. 
It's best if you marinate it over night.

Thank you, Stace, for introducing us to this wonderfully fresh and simple recipe.  
It now forever will remain on my list of favorite salads. 
For. Ev. Er. 

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