Prep time: 25 minutes
Cook time: 11 minutes
Katina Oliphant of Sacramento loves the orzo and feta cheese salad sold at Raley's. It also contains sun-dried tomatoes and pine nuts. She was hoping for a recipe.
Lynn Machon of El Dorado Hills and her friend Joanie Dowd of San Ramon also enjoy Raley's salad and came up with this version several years ago.
1 pound orzo
1/3 cup balsamic vinegar
1/3 cup olive oil
6 ounces feta cheese, crumbled
¾ cup fresh basil, finely chopped
¾ cup sun-dried tomatoes packed in oil, drained and finely chopped
½ cup red onion, finely chopped
1 small red bell pepper, finely chopped
1 teaspoon salt, or to taste
1 teaspoon black pepper
½ cup pine nuts, toasted
½ cup marinated artichoke hearts, drained and chopped, optional
¾ cup tightly packed fresh spinach leaves, cut into strips, optional
Cook orzo as directed on box. Drain well and place in large bowl. Mix vinegar and oil together and add half to the cooked orzo. Toss well. Add the remaining ingredients and remaining dressing and adjust the seasonings to taste.
Per serving: 429 calories; 13 grams protein; 50 grams carbohydrates; 20 grams fat (6 saturated, 10 monounsaturated, 4 polyunsaturated); 19 milligrams cholesterol; 563 milligrams sodium; 3 grams fiber; 5 grams sugar; 42 percent calories from fat.