SUMMER SPINACH AND ORZO SALAD
Ingredients
Dressing:
½ cup olive oil
¼ cup white balsamic vinegar
¼ cup seasoned rice vinegar
1 teaspoon Dijon mustard
1 tablespoon sugar
Salad:
10 ounce fresh baby spinach leaves
1 cup cooked orzo pasta
½ cup frozen peas, thawed
2 large corn cobs, peeled and grilled until lightly charred
½ cup pine nuts, toasted
¼ pound French feta, crumbed
Instructions
Combine the dressing ingredients in a small jar and shake vigorously until emulsified. Toss together with all of the salad ingredients in a large bowl and serve.
I got this recipe from my friend and colleague, Caitlin Infantino, and it is now a family favorite that is served at virtually every family function. Dammm delicious!!
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