- 1 bag fresh baby spinach
- 2 lemons
- ¼ cup olive oil
- 3 cans quartered artichoke hearts
- 1 jar sliced, pitted Kalamata olives
- 1 cup feta cheese
- 1 container grape or cherry tomatoes
- salt & pepper to taste
In a large pot (I use a stock pot), cook the orzo as directed on the box. Drain and return to the pot, and add the bag of baby spinach. Stir so that the spinach is thoroughly mixed in the orzo and it begins to wilt. Add the olive oil, lemon juice, salt and pepper and stir. Drain the artichoke hearts and Kalamata olives and add to the pot, then stir to combine. Add the tomatoes and feta cheese last, as you don’t want these to get too hot.
*You can easily adjust the ingredients to your liking.
*This fills one large foil pan.
*You can serve this salad warm, room temperature or cold.