Tis the Season for Salad!

I think they should declare August "Salad Month." After all, who really wants to cook on a hot (and, in our case, humid) summer evening after a long day at work? Yeah, not me. This week our menu is filled with cool summer offerings and last night we had grilled chicken breasts and spinach orzo salad. Okay, the dinner did involve some cooking, but it was pretty minimal and this salad is definitely a keeper.

Spinach Orzo Salad

5 ounces (uncooked) orzo (preferably whole wheat)
1 tablespoon olive oil
2 tablespoons lemon juice
2 garlic cloves, pressed
1 cup grape tomatoes (quartered)
4 or 5 green onions, chopped (white and green parts)
2 cups baby spinach
1/4 cup fresh basil leaves, chopped
2 tablespoons toasted pine nuts
2 ounces goat cheese, crumbled

Cook orzo according to package directions omitting any additional olive oil. While orzo is cooking, mix olive oil, lemon juice and garlic in a large bowl. Add sea salt to taste.

Add drained orzo to dressing and mix. Allow the orzo to cool to room temperature, stirring occasionally to prevent sticking.

When orzo has cooled, stir in tomatoes, green onions, spinach and basil. Adjust seasonings to taste. Sprinkle pine nuts and goat cheese on top.

Serves 4