We are having friends over for dinner later and tonight’s dinner theme is a Mediterranean one. I am not going to give away the whole meal just yet, but I will share this quick and easy salad I made earlier. It’s in the fridge just chilling for later. You will just have to wait to see what the rest of the meal is later. 🙂
This colorful salad is full of fresh ingredients. It is a cool salad just perfect for those hot days.
Mediterranean Spinach and Orzo Salad
1 can or 2 cups chicken broth
1 1/2 cups orzo
4 cups spinach, chopped and stems removed
2 cups cherry tomatoes, cut in 1/2
2 cans either garbanzo beans or cannellini beans, drained
1/4 red onion, diced fine
1/4 green onions, sliced thin
1/2-3/4 cup toasted pecans, chopped
2 TBSP fresh parsley, chopped fine
2 TBSP lemon verbena, chopped fine, optional
1/2 cup olive oil
2 TBSP lemon juice
2 TBSP white wine vinegar
salt & pepper to taste
1 TBSP garlic
1-2 tsp Tabasco, or hot sauce
Bring the chicken broth to a boil, then add the orzo and cook for about 8-10 minutes, or until the orzo is completely cooked. Drain completely and cool.
Unless I have a lot of nuts, I usually just toast them in a skillet with no oil for about 5 minutes, stirring frequently.
Combine the cooled orzo, beans, spinach, tomatoes, nuts and onions.
Whisk the oil, vinegar, lemon juice, Tabasco, garlic and seasonings and herbs together.
Toss the dressing together with the rest of the ingredients, mixing everything thoroughly. Chill in the refrigerator until ready to eat.
I meant to grab garbanzo beans from my basement, but did not realize I accidentally grabbed cannellini beans instead. Oh well. I love them both, and both will work just fine.
Stay safe and stay well Everyone. ‘Til next time.