A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Orzo Salad With Spinach, Feta And Olives
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- #82913
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 box (16 ounce size) orzo
1 tablespoon olive oil
2 cloves garlic, minced
1 package (10 ounce size) fresh spinach, washed, trimmed
1 package (6 ounce size) pitted kalamata olives, quartered
8 ounces feta cheese, crumbled
1 package (4 ounce size) sun-dried tomatoes in oil, drained, cut into strips
directions
Prepare orzo according to package directions.
Meanwhile, heat a medium skillet over medium-high heat; add the oil and garlic. Cook 20 seconds. Add the spinach; cook until wilted, about 2 minutes.
Remove to a colander; drain, squeezing out extra water. Place in a serving bowl. Add olives, cheese and tomatoes; mix well.
Drain the orzo; return to pot. Stir over medium heat until extra water evaporates, about 1 minute. Add to vegetable-cheese mixture. Toss; serve.
added by
barbb
nutrition data
Nutritional data has not been calculated yet.
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