Mediterranean Orzo Salad

Ah, yes...the summer of salads. I go a little salad crazy in the summer. It's just a taste I get.

1 cup uncooked orzo
2 cups fresh spinach leaves
1 can garbanzo beans, drained, or 1.5 cups cooked and cooled ( I keep them in the freezer ready to go)
1/2 pint grape tomatoes, sliced in half ( if you have you can subsitute sundried tomatoes)
1/2 cup chopped red onion
1 small cucumber, peeled and chopped
1/2 cup chopped kalamata olives (optional- I love, family doesn't, so I omit)
1/4 cup chopped fresh basil
2 ounces feta cheese, crumbled

Cook orzo according to directions, to al-dente. Drain, rinse in cold water, drain, and then place in large bowl with remaining ingredients. Toss with vinaigrette recipe.

Vinaigrette:
1/2 cup olive oil
3T red wine vinegar
1T water
1T lemon juice
1T lemon rind
1/2t garlic powder
1/2t dried oregano or 1T chopped fresh oregano
1/2t dried or 1T chopped fresh basil

Shake all above ingredients together. Add to salad until salad is coated to your taste.


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