Shanna's Orzo Greek Salad
8 oz Orzo cooked according to
package directions without salt or fat
(cooked in vegetable or chicken broth if desired
1 can Garbanzo Beans (16 oz.)
1 can black olives (4 oz.) sliced
(You could substitute pitted Greek or Kalamata)
4 x Plum Tomatoes peeled, seeded and
chopped
2 cup fresh spinach torn
2 oz Feta Cheese crumbled
1/2 cup Lemon Juice
1/8 cup Olive Oil
1 tbl Greek Seasoning (more or less to
(I used Cavender's Brand taste) and lots of it)
Method :
Let Orzo cool to room temperature, then mix all ingredients well and serve.
I'm not sure exactly how many servings this will make, but I would estimate
6 - 8. (I served four tonight and there is plenty left over).
Note: suggests using Rice Wine vingegar or Seasoned Rice Wine Vinegar instead of
the lemon juice and reducing the oil.