Lisa Kanter, Nesbit Lakes Sunday Women A1
½ cup uncooked orzo pasta
3 plum tomatoes, chopped
1 cup marinated quartered artichoke hearts, chopped
1 cup coarsely chopped fresh spinach
2 green onions, chopped
½ cup crumbled feta cheese
1 Tbsp. capers, drained
Dressing:
1/3 cup olive oil
4 tsp. lemon juice
1 Tbsp. minced fresh tarragon, OR
tsp. dried tarragon
2 tsp. grated lemon zest
2 tsp. rice vinegar
½ tsp. salt
¼ tsp. pepper
Cook orzo according to package directions. Meanwhile, in a large bowl, combine tomatoes, artichokes, spinach, onions, cheese, and capers. In a small bowl, whisk the dressing ingredients. Drain orzo and rinse in cold water. Add to vegetable mixture. Pour dressing over salad; toss to coat. Chill until serving.
