Spring. Spring leads to Summer which leads to picnics, work lunches outdoors, beaches, etc. which makes me think about portable salads, snacks, sandwiches etc. This leads to me sharing my orzo salad recipe with you. In my version, I use baby spinach instead of the more traditional basil as a way to add more nutrients and a more subtle flavor. I have also added some chick peas and a light vinaigrette to round things out. This would also be a great dish for entertaining: shower, brunch, cookout, potluck etc. Now grab your favorite outdoor blanket and get outside.
1 cup english cucumber, diced
1/2 cup red onion, minced
1.5 cups baby spinach roughly chopped/torn
1.5 cups red pepper, chopped
1 15.5 oz can of chickpeas/garbanzo beans, well rinsed
4 oz of reduced fat feta (1/2 standard 8 oz pkg)
½ cup red wine vinegar
¼ teaspoon pepper
1/3 cup EVOO
Judy at Food and Health
Janina of A place to learn and develop yourself
Kath of Kath Eats Real Food
and a big hug and thank you to my friend and foodie, Natasha of 5-Star Foodie Culinary Adventures for being my ‘blog manager’ while we were away.