Some of my favorite recipes are from my Knit Wit girl friends. We have the most incredible pot lucks! All of us love to cook and bake and feed people. This recipe showed up at one of our feasts and I make it often. It’s a great side dish but last night it was my entree with a piece of crusty bread I made a couple nights ago.
1 cup uncooked orzo (prepared per package instructions)
2 cups baby spinach chopped
5 oz jar sun dried tomatoes in oil
3 T red onion chopped
1/2 cup sliced kalamata olives
6 oz jar marinated artichoke hearts undrained
14 oz can small artichoke hearts chopped
3 oz feta cheese
NOTE: I used sweet white onion because I didn’t have red. And I was out of feta cheese…which is really a good addition. But the salad still tasted really good even without the cheese. 😊
Bring two cups of salted water to a boil, add the orzo and cook for about 5 minutes. Drain and set aside.
Rough chop both artichokes and put them in a salad bowl. Set the marinade aside.
Rough chop the tomatoes (reserve the oil) and dice the onion.
Add the tomatoes, onion, and sliced olives to the salad bowl.
Add the orzo to the salad bowl. I like to do it when the orzo is still warm. I think the orzo observes the flavors of the marinade and oil better.
Rough chop the spinach and add it to the salad bowl.
Toss the salad along with the marinade from the jar of artichokes and some of the oil from the sun dried tomatoes. Add 3 oz of cubed feta cheese (remember, I was out of feta) and salt and pepper to taste. I prefer this salad at room temperature but it’s also good chilled. Either way, I’m sure you will enjoy it.
This salad is great served with lamb chops, fish or even a good burger. This afternoon we had left over salad with tuna melts.