In answer to your question- Yes, you may certainly use frozen chopped spinach (thawed & squeezed out well) in my orzo salad. I have done it that way for years until they began to sell fresh baby spinach in bags. The basic fundamentals of the salad remain the same-
One box of orzo- cooked in well salted boiling water for 9 minutes & rinsed
One pint of cherry tomatoes- rinsed & sliced in half lengthwise
6-8 oz. feta cheese crumbled
1 box of frozen chopped (thawed) spinach or one bag of fresh baby spinach
Mix well with all the above and toss with one of 2 different vinaigrettes *
As a COLD salad-
1/2 cup EVOO (extra virgin olive oil) whisked together with 1/4 cup red wine vinegar
1/4 teaspoon each of : garlic powder, white pepper, oregano, and parsley
a dash of red pepper flakes
toss, chill for several hours & remove & let come to room temp 30 minutes before serving
OR: WARM:
(Great with Fish & Chicken )
which gives it slight Mediterranean /Greek flavor with just EVOO (1/2 cup) & fresh lemon juice, (one large or 2 small fresh squeezed lemons & a bit of zest) salt & pepper to taste & a dash of fresh oregano
Either way, its a great summer salad!! YUM! Enjoy!!
Hi Ila-
ReplyDeleteI'm not sure if you got my comment ,so I'll write it again.
Congratulations on your new blog. It's so exciting! Can wait for the book!
I was really glad to see you posted this recipe, it was delicious ! Can I make it without the cheese? ( when serving meat)also, do you have any other suggestions for side dishes for a barbecue. Making London broil and chicken. Nothing with cheese. And maybe a nice salad.
Than. Good luck with your new venture!
xoxo
Susan W.
HI Susan,
ReplyDeleteThanks for the good wishes! I am so glad you are making it & yes, without the cheese is fine. Look at my corn salad- also great for a BBQ! Enjoy! xoxoxo
Hi Susan,
ReplyDeleteI also also am a big fan of grilled vegetables, especially in the summer months, chopped up & served over mesclun, mache or field greens with balsamic syrup. A great summer side dish- you can use whatever you like- I love baby eggplant, asparagus, red & yellow peppers, zucchini, red onions and some fresh herbs. The balsamic syrup is just some good quality balsamic vinegar (an entire bottle) placed in a small sauce pan heated slowly with a dash of sugar until very thick- it goes a long way & so good! I put it in a plastic squeeze bottle & drizzle on the salad. Yum!
One more thing- Grilled Portabello mushrooms!!
ReplyDelete