This salad is delicious on top of a pile of greens with lots of fresh ground pepper.   

You can enjoy this salad immediately after you make it, or refrigerate it and serve chilled.  

 

• 1 ½ cups uncooked orzo

• ½ cup pine nuts, toasted (or substitute sliced almonds)

• 1 can (approximately 15 oz.) artichoke hearts, drained and chopped

• 2 large handfuls baby spinach, chopped

• 1 carrot, peeled and grated

• 3 T extra virgin olive oil

• 2 T red wine vinegar

• ½ tsp. salt

• Juice and zest of 1 small lemon

• Fresh pepper

• chopped fresh parsley, basil and black olives, optional

 

Cook the orzo according to package directions.  Drain and cool.  Meanwhile, toast the pine nuts in a dry pan over medium heat until fragrant.  Do not let the nuts burn. 

 

Chop/grate the veggies and place them in a large bowl.

 

 In a small bowl, mix together the olive oil, vinegar, salt, lemon zest and juice. 

 

Add the cooled orzo and nuts to the veggies.  Stir in the olive oil and vinegar mixture and toss well to combine.  Add freshly ground pepper and additional salt to taste.  Garnish with chopped fresh herbs.