1/2 cup orzo, or other tiny pasta
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic, crushed and peeled
1/8 teaspoon salt
1 1/2 tablespoon lemon juice
1/8 teaspoon freshly ground pepper
1 14-ounce c artichoke hearts, drained & chopped
1 7-ounce ca chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tablespoon chopped fresh dill
1 1/2 tablespoon chopped fresh mint
1 large tomato, chopped
2 cups baby spinach leaves
Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
Divide spinach between 2 plates and top with the salad.
MAKE AHEAD TIP: Prepare the salad—without the tomatoes and spinach—cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.
Recipe provided by EatingWell.com and located on www.acefitness.org
I believe healthy eating is important if you want to live healthy & be YOUR best.
About Missy: Living healthy comes naturally to me. I live it & love it so I enjoy educating, motivating and helping others to do the same. I was born with a heart condition and had open heart surgery at the age of 8. I grew up being active and playing sports and am thankful to have my health. I’ve been in the fitness industry industry over 18 years and am ready to help you with your fitness and wellness goals. Call or email me to get started.