I know I shared a bunch of salads last week but I am back with another one. I made this over the weekend and it was so good. Full of so many awesome flavors. Even Frances Moon who is very picky loved it. This saves well in the fridge for several days and is best room temperature. Load in any extra veggies you have on hand my motto is the more loaded the better as far as salads go! Enjoy!

M E D I T E R R A N E A N O R Z O

1 cup uncooked orzo

1 small jar marinated artichokes

handful cheery tompoes halved

2 small Persian cucumbers diced

1/2 small red onion diced

handful kalmata olives chopped

1-2 cups spinach chopped

1 small jar sun-dried tomatoes chopped

4 oz feta crumbled

D R E S S I N G

Reserve the liquid from artichoke hearts

3 tablespoons white wine vinegar

juice of one lemon

salt and pepper

Cook the orzo according to the package and let cool slightly. Add in all veggies with the orzo. In a small bowl whisk together leftover oil, white wine vinegar, lemon juice and salt and pepper. Pour dressing over salad and mix all together.