Rating: 4.5 stars
70 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 10
  • 5 star values: 56

Make a colorful dinner salad inspired by the Mediterranean in less than 30 minutes. Use part of the artichoke marinade in the vinaigrette to boost flavor and save time.

Barbara Lauterbach
Recipe by Cooking Light June 2005

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.

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  • Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.

Nutrition Facts

338 calories; calories from fat 29%; fat 11g; saturated fat 3.8g; mono fat 2.7g; poly fat 0.5g; protein 11.9g; carbohydrates 52g; fiber 5.1g; cholesterol 19mg; iron 3mg; sodium 620mg; calcium 138mg.
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