I am always looking for new side dishes to serve with grilled chicken. I feel like week after week I try to find a new twist to put on potatoes, so this week I decided to try combining some of my favorite Mediterranean ingredients into this tasty side dish. Once I completed the salad I realized you can really serve it as a main dish, but it did compliment the balsamic chicken quiet well. As always, it makes a lot, so be prepared to have it for a few days.
Orzo salad with spinach, artichoke hearts and feta
36 points in entire dish
Makes 9 half-cup servings
About 4 points per half-cup (200 calories)
8 oz orzo
1 bag fresh baby spinach, pre-washed
24 kalamata olives, sliced
1 can artichoke hearts packed in water, drained and chopped
1 small container reduced fat feta
1 small jar roasted peppers packed in water, drained and chopped
2 Tbs olive oil
3 Tbs balsamic vinegar
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
-In a large pot, boil water and cook orzo according to package directions.
-Drain orzo and immediately pour over the fresh spinach, so that the steam from the hot orzo wilts the spinach.
-In a large bowl, combine oil, vinegar, oregano, salt and pepper with a whisk.
-Add chopped artichoke hearts, roasted peppers, and sliced olives.
-Let sit 5 minutes so that dressing soaks in.
-Combine the artichoke mixture with the orzo and spinach mixture.
-Add feta cheese.
-Refrigerate 1 hour prior to serving.
Healthy meals to nourish your mind.
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