There is a magazine called Edible that is free.  Jim picks up new editions for me at the Picnic.  This recipe by Meredith Steele was in it and we thought it looked good and something that Jim could help make as I had an Epidural steroid injection Wednesday and was supposed to rest all day.  While he did the rest, I made the dressing.  I cut the dressing in half as we don’t like overly dressed salads.  It was plenty.  We made the full recipe so Jim did not have to cook Thursday.  Luckily we had enough left over.  

Ingredients:

1# orzo pasta

1C slivered almonds

6 oz baby spinach, chopped

6 oz. feta cheese crumbled

For the Dressing:

2T red wine vinegar

1/2 t Dijon mustard

1 t grated lemon zest

Pinch black pepper

1/2 T dried thyme leaves

Directions:

1. Boil the pasta according to package directions.  Drain and rinse with cold water.  Leave to cool.
2. In a skillet over medium heat, toast almonds until lightly golden, about 2 minutes.  Set aside
3. Make the dressing.  I use the attachment to my immersion blender to emulsify dressings.  Less work.  To the vessel add all the ingredients for the dressing. Mix.
4. Add the pasta, almonds, spinach, feta and toss until well combined.

This was easy and delicious.