Greek goodness loaded with taste.
1/4 c. olive oil
3T balsamic vinegar
12 oz. orzo
10 kalmata olives, pitted and chopped
1 lb. spinach leaves, torn
1/2 c. onion, chopped
1/2 c. feta cheese, chopped
1/2 c. pine nuts, toasted if you like
Whisk oil and vinegar. Cook orzo. Add spinach the last minute of cooking. Drain and cool in ice or cold water to stop cooking. Mix ingredients and serve at room temperature.