Tossed with feta, red peppers, black olives and yellow squash, our spinach-orzo salad is really a lot more than just any spinach-orzo salad.
What You Need
Original recipe yields 5 servings
1/2 cup orzo pasta, uncooked
2 cups tightly packed chopped fresh spinach
3/4 cup ATHENOS Traditional Crumbled Feta Cheese
1/2 cup chopped roasted red pepper s
1/2 cup chopped yellow squash
1/4 cup sliced black olives
2 Tbsp. chopped fresh oregano
1/4 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
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Let's Make It
Cook orzo as directed on package, omitting salt; drain. Rinse with cold water. Place in large bowl.
Add orzo, cheese, vegetables, olives and oregano; mix lightly.
Toss with dressing just before serving.
Substitute 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained, for the chopped fresh spinach.
Substitute 1 tsp. dried oregano leaves for the fresh oregano.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.