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Wednesday
Jun272012

Mediterranean Orzo Salad

Hello? Anyone there? Sorry to be MIA, but it's been a busy, busy week. Between parties, cookouts, company, a new class for grad school (not mention a 7 month old and two high maintenance doggies) there has been no down time. NONE.  

I've spent some time this month making baby food for Kenley. I'll get into that later this week in the "Baby" section. I did a lot of research through blogs and websites about what to feed Kenley, so I know that it's helpful information for new Moms out there. She's been eating 3 meals a day for over a month, and has only eaten store bought food twice (I was not about to puree prunes).  She loves every veggie out there, so it's really working for us. I also owe you parents out there a cloth diaper post for those that are interested :)

Anyway, I've got a really good recipe for your 4th of July cookout. It couldn't be easier, and is sure to be a crowd pleaser as long as there is cold beer to go around!

I threw the ingredients together for this after seeing a recipe for something similar in Cooking Light. They used the artichoke juices as a marinade, but instead, I made my own with olive oil and red wine vinegar. I like a little richness in my marinade....and it worked.

You can add or subtract any of these ingredients. I threw in some spinach, sundried tomatoes, olives, artichoke hearts, and feta. Tomatoes and red onion would be great - but I was out.

Because this salad has oil and vinegar in it - it's perfect for a cookout. Orzo is great for little mouths, too. Just ask Kenley. It made it's way into her carrots and zucchini puree all weekend :)

Hopefully you'll bite the bullet and make this for the 4th - you won't be disappointed!

MEDITERRANEAN ORZO SALAD

1 pkg orzo pasta (cooked according to directions)

1 bag of fresh spinach

1/2 cup sundried tomatoes, chopped

1/2 cup kalamata olives, chopped

1 container of crumbled feta

1 can of quartered artichoke hearts, chopped

Vinaigrette:

1/3 cup red wine vinegar

1/3 cup olive oil

1/2 tsp dried oregano

salt and pepper

1 tbs honey

Comine vinaigrette ingredients until well combined. Add all other ingredients into a big bowl with the orzo and top with vinaigrette. Toss and chill until ready to serve.

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