Spinach orzo salad from Kathy Thomas in the Whittier Daily Newsroom

16 ounces uncooked orzo 

2 tablespoons olive oil 

2 teaspoons lemon juice 

1/2 cup olive oil 

3 tablespoons white wine vinegar 

1 teaspoon Dijon mustard 

1/2 clove garlic minced 

1/4 teaspoon minced fresh thyme 

1/2 teaspoon dried oregano 

1/4 teaspoon ground cumin 

Salt and fresh ground black pepper to taste 

2 bunches spinach torn into bite-size pieces

1 red bell pepper cored and seeded and cut into 1 inch match sticks 

2 green onions minced dark green and white portions 

2 ounces feta cheese crumbled

1/2 cup slivered Kalamata olives pit removed 

1 tablespoon capers rinsed and drained

1.  Cook orzo al dente according to the package directions.  Drain.   Rinse with cold water and drain well.  Combine with 2 tablespoons olive oil in a large bowl; toss to coat.

2.  For the dressing combine the lemon juice with 1/2 cup olive oil, wine vinegar, Dijon mustard, garlic, thyme, oregano cumin, salt-and-pepper in a bowl and mix well.   Add to the orzo and toss.

3.  Add the spinach, Kalamata olives, red bell pepper, green onions, and capers; toss to mix well. Add the cheese and toss again. Taste and correct seasoning as needed. 

Yield: eight servings

Cook's note: to make this dish a main course salad, add 12 ounces of cooked bay shrimp just before serving.  Use 1/2 teaspoon thyme and 1 teaspoon salt.  Might need more salt.  1/4 teaspoon pepper.

From Kathy Thomas in the Whittier Daily Newsroom