tablespoon small (nonpareil) capers, drained and rinsed
Salt to taste
cups salad spinach, stems removed
Freshly shredded Parmesan cheese for garnish
For the Pasta
For the Vinaigrette
cup extra-virgin olive oil
cup fresh lemon juice
teaspoon Dijon mustard
teaspoon finely chopped garlic
cup finely shredded Parmesan cheese
teaspoon coarsely ground pepper, or to taste
Cook the orzo according to package instructions.
Toast the pine nuts on the stovetop in a dry skillet over medium heat, stirring or tossing for 3 to 4 minutes or until golden brown.
To prepare the vinaigrette, whisk together the olive oil, lemon juice, mustard, and garlic in a large bowl. Stir in the Parmesan cheese and pepper.When the orzo is done, drain well. Rinse with cool water; drain again. Add to the large bowl. Stir in the pine nuts, chicken, olives, onion, capers, and salt. Taste and adjust the seasoning.
To serve, arrange the spinach on plates. Top with the orzo-chicken salad and garnish with Parmesan cheese.
Adapted from a recipe in The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh by Paulette Mitchell.
Serving Size 252g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat29g (45%)
Saturated Fat 5g (25%)
Trans Fat 0g
Total Carbohydrate62g (21%)
Dietary Fiber 11g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.