INGREDIENTS
- 1 c. uncooked orzo
- 2 c. chopped spinach
- ½ c. drained, chopped
- sun-dried tomatoes
- 3 tbsp. red onion
- 3 tbsp. kalamata olives
- ½ tsp. pepper
- ¼ tsp. salt
- 6 oz. jar artichokes
- ¾ c. feta cheese
PREPARATION
- Cook orzo, drain & rinse with cold water.
- Drain artichokes, reserving the liquid in a small bowl. Coursely chop artichoke hearts.
- Combine orzo, artichokes, spinach, sundried tomatoes, onion, olives, half of the feta, pepper & salt in large bowl. Toss gently.
- Dress with artichoke marinade until coated. Sprinkle with remaining feta cheese.
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