Lynn demonstrates how to make a quick and healthy salad, suitable for a dinner side dish or for lunch. From My Daily Morsel.com.
Dressing:
3 Tablespoons red wine vinegar
1 teaspoon dried oregano
1 clove garlic, pressed
¼ cup extra virgin olive oil
Kosher salt, to taste
Freshly ground pepper, to taste
Salad:
1 cup orzo, cooked according to package directions and drained
1 (15 ounce) can chickpeas, drained and rinsed
1 cup baby spinach leaves, chopped
½ pint cherry or grape tomatoes, halved
¼ cup pitted kalamata olives, halved
¼ cup crumbled feta cheese
½ red onion, diced
Whisk together the vinegar, oregano, garlic, salt and pepper in a small bowl. Gradually whisk in the olive oil.
In a large bowl, combine the orzo and the rest of the salad ingredients and toss to combine. Pour the dressing over and toss to coat all of the ingredients.
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