Saturday, December 30, 2006

Amy's Orzo Salad

1/2 cup balsamic vinegar
1/2 olive oil
1 lb orzo
1 cup chopped kalamat olives
1/2 cup of toasted pine nuts
2 cups julienned spinach

Cook 1 lb of orzo until al dente, remove from water and let cool for a few minutes. Toast pine nuts while you are waiting. Whisk oil and vinegar together and add to orzo. Add pine nuts. I used whole olives and chopped myself. Add Olives, salt and pepper. Wait until completely cool and add spinach. Mix and refrigerate.

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