2 garlic clove, peeled and mashed
1/4 teaspoon sea salt
1 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil
3 Tbsp freshly squeezed lemon juice (about ½ a lemon)
1/4 teaspoon freshly ground black pepper
3 Tbsp chopped fresh mint or 1 Tbsp dried mint
1-2 tsp honey (opt)
1 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar
2 teaspoon all purpose Greek seasoning or see below*
1 cup orzo pasta or other tiny pasta
3-5 oz artichoke hearts (I prefer those in water), cut into bite-sized pieces
1 (15.5 ounce) can chickpeas, rinsed
2/3 cup crumbled feta cheese (opt)
3-6 cups baby spinach leaves or a mixture of greens of your choice
Bring a saucepan of water to a boil.
While water is coming to a boil, mash garlic and add salt, Flying Olive Eureka Lemon EVOO, lemon juice, pepper, mint, honey, and Greek seasoning. Set aside to let herb mixture rehydrate.
Cook orzo until just tender, about 9 minutes (check package directions). When cooked al dente, drain and rinse the orzo under cold water until cool. Shake colander to remove excess water. Transfer to a medium bowl, add the oil and vinegar mixture, and toss gently.
Add the artichokes and chickpeas and toss gently to combine. Add more salt and pepper if desired.
Take a handful of spinach and rip the leaves into small pieces. Add these to the salad OR divide spinach between plates and top with the salad OR both: add small pieces to the salad and place salad on a bed of greens. Add feta cheese and a sprinkle of mint, if desired. Serve.
If you have the time, this salad in much better if you can refrigerate it for an hour or two.
Submitted by Barb L.
Homemade Greek Seasoning
The hardest part of making Greek Seasoning is finding all the spices in your cupboard! If you are missing something, just go ahead and add what you have. The *ed ingredients are the most important. Store leftovers in a small glass jar.
*1 ½ tsp dried oregano
*1 tsp dried mint
*1 tsp dried thyme
*½ tsp dried basil
*½ tsp dried marjoram, ground
*½ tsp onion powder
*½ tsp garlic powder
¼ tsp dried nutmeg
½ tsp cornstarch
½ tsp dried parsley
¼ tsp ground cinnamon
Sea salt and freshly ground pepper, if desired