SPINACH AND ORZO SALAD ENJOY DAN:

                        SPINACH AND ORZO SALAD by CHEF DAN:

Servs 4

INGREDIENTS:

8 ounces orzo pasta

Salt

1/2-cup crumbles feta cheese

6 pitted Kalamata Greek olives

1 (8 Oz) bag baby spinach

1/2-cup onion chopped

2 tablespoon olive oil

1 tablespoon EACH balsamic vinegar, and lemon juice

1 teaspoon Dijon mustard

1/2-teaspoon EACH dried tarragon, basil and oregano

Salt and pepper to taste

PASTA:

1.   Bring a pot of salted water to a rolling boil.

2.   Add pasta leaving uncovered, cook over high-heat for 8-10 minutes.

PINE NUTS:

1.   Toast the pin nuts in a cast iron skillet over low heat, until browned.

2.   Place in a salad bowl.

SPINACH:

1.   Puree half the spinach in a blender with 1 tablespoon olive oil.

2.   Mix the spinach in the bowl with the pine nuts.

3.   Mix onion, feta, pine nuts, olives, and onion, and remaining spinach with the orzo

4.   Roughly chop half the spinach then gently mix with spinach mixture.

DRESSING:

1.   In Mason jar, combine the remaining oil, and next 7 ingredients.

2.   Put the lid on and shake to combine.

3.   Pour dressing over orzo spinach mixture and gently mix in until well incorporated.

4.   Chill 1 hour before serving.

ENJOY DAN:                                                    EAT WELL AND LAUGH OFTEN!!