Thursday, March 23, 2017

Orzo and Spinach Salad with Orange Vinegarette

 I serve this salad at my Heber House retreat weekends. I first had it at a church luncheon around 2005. Two of my amazing friends Kristi and Bobette made it for over 200 women.  It's a crowd pleaser.  I had to make this from memory, but I think it comes pretty close!


This recipe serves 10.

1 box Orzo pasta cooked and drained. 
1 large bag or carton of pre-washed baby spinach
3 cups chopped chicken
1 cup dried cherries
1 cup toasted pine nuts (you can also used chopped pecans or pistachios)
6 green onion, chopped fine (white part only)
1 cup feta cheese
1/4 cup chopped Basil

Dressing:
3/4 cup avocado oil
2 oranges, juice and zest the skin with a microphone grater
2 cloves garlic, grate with a micro plane grater
2 tablespoons balsamic vinegar
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon ground pepper

Place all of the salad ingredients in a large mixing bowl. Season with salt and pepper. Toss with half of the dressing. Add more to your liking.