I’m working through a massive container of swiss this week before it turns wilted. So this morning, I added a lot of it in a simple salad made of orzo and tomato sauce, sun-dried tomatoes (another component I’m looking to use), and a bit of feta leftover that I’ve tucked away inside the freezer. I finished it with a simple balsamic vinaigrette I made from scratch. I love simple salads like the one below. Spinach or Orzo Salad. This is, for me, an excellent light lunch option. However, you can also serve it alongside some of the summer grillings!
1/4 cup New Windowolive oil ($0.52)
2 Tbsp balsamic vinegar ($0.22)
One clove minced garlic ($0.08)
1 tsp Dijon mustard ($0.03)
Salt and pepper as desired ($0.03)
1/2 lb orzo ($0.50)
4 cups fresh baby spinach ($1.50)
1/2 cup sun-dried tomatoes ($1.50)
2 oz feta ($1.12)
The vinaigrette must be prepared first so that the flavors have to develop. Include the balsamic vinegar, olive oil, minced garlic Dijon, approximately 1/4 teaspoon salt, and a little freshly cracked pepper into the bowl or jar. Mix until all ingredients are mixed, or put the lid on the pot and shake it for 15 to 20 seconds. Place the dressing in a bowl and set aside.
Bring an ice-water pot to a simmer to prepare the rice. When the water is boiling, add the orzo and cook until the orzo is tender. Remove the orzo from the pot and let it cool down a little.
Cut the sun-dried tomatoes into smaller pieces while you wait for the pasta to cook. Put them in the bowl and cover them with boiling water (I used a spoon of boiling water from the pot right after adding my pasta). Let the sun-dried tomatoes sit in the boiling water for around five minutes. Drain them.
Place baby spinach in an enormous bowl. Add the rinsed but warm orzo to the bowl, sun-dried tomatoes, and crumbled pieces of feta cheese. Pour the balsamic vinaigrette on the top, and then mix until all ingredients are combined and coated in vinaigrette. Serve immediately or chill until you are ready to enjoy.