I made this salad recipe that I found in this month's Sunset Magazine. However, I used the purple cabbage we received from the farm this week, to substitute for the spinach the recipe called for. Add grilled chicken for added protein!
Delicious!
Ingredients:
8 oz orzo pasta
2 cups halved cherry tomatoes
1 cup fresh basil leaves, chopped
1 tsp. minced garlic
1/4 cup toasted pine nuts (optional)
4 oz feta cheese, broken into chunks
1/2 cup Greek olives, pitted and halved (optional)
2 cups purple cabbage (or spinach)
1 tbsp. Extra virgin olive oil
2 tbsp. balsamic vinegar
salt and fresh ground pepper
Directions:
1. Cook orzo according to package directions.
2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add the cooked orzo.
3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.
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