SUMMER SPINACH AND ORZO SALAD

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

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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