by Savoring Time in the Kitchen
Serves 4-6
1 lb of fresh spinach (baby or regular), washed, dried and stems removed
1 pint grape or cherry tomatoes, halved
The zest of 2 lemons
1 and1/2 cups orzo, cooked according to package directions and drained
24 basil leaves, torn or thinly sliced
1-2 tablespoons extra virgin olive oil
Salt (or Mediterranean Sea Salt with Lavender) & Pepper
Pile the spinach leaves into stacks and slice thinly into julienne strips. Prepare the basil leaves the same way. Halve the tomatoes and zest the lemons.
Cook the orzo.
Place the julienned spinach into a medium bowl, add the halved tomatoes and lemon zest. After the orzo is drained, add the hot, cooked orzo to the same bowl. The heat of the orzo will wilt the spinach and warm the tomatoes. Drizzle with the olive oil, add the sliced basil, season with salt and pepper to taste, toss and either serve immedaitely or refrigerate for later.
It tastes best served immedately but is still wonderful cold. This salad would also be wonderful with toasted pine nuts!