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Salads - Orzo Vegetable Salad

  • 1/2 cup uncooked orzo pasta
  • 3 plum tomatoes, chopped
  • 1 can marinated quartered artichoke hearts, chopped
  • 1 cup coarsely chopped fresh spinach
  • 2 green onions, chopped
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon capers, drained
  • Dressing:
  • 1/3 cup olive oil
  • 4 teaspoons lemon juice
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 2 teaspoons grated lemon peel
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Cook orzo according to package directions. Meanwhile, in a large bowl combine tomatoes, artichokes, spinach, onions, cheese, and capers. In a small bowl, whisk dressing ingredients together. Drain orzo and rinse in cold water. Add to vegetable mixture. Pour dressing over salad; toss to coat. Chill until serving.
Submitted By: Glynn Clark
Bedford-Moore Farmers Co-op
Number of Servings: 0
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