Ingredients
Scale
- 6 Tbsp. olive oil
- 4 cloves garlic, thinly sliced
- Juice and zest of 2 lemons
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 4 oz. baby spinach leaves
- 1 lb. cooked orzo
- 1 cup pitted Kalamata olives, roughly chopped
- 4 oz. crumbled feta
- 1/2 cup thinly sliced and chopped red onion
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup finely chopped fresh mint leaves
Instructions
- In a small pan, warm olive oil over medium-low heat.
- Saute garlic until lightly golden, 1 to 2 minutes.
- Transfer garlic and whatever oil remains in the pan to a bowl.
- Add the juice and zest of the two lemons.
- Add salt and pepper then whisk to combine.
- Add spinach and toss lightly.
- Add orzo, olives, cheese, onion, sun-dried tomatoes and mint.
- Toss again & serve!