Kami favorite
1 pound orzo, cooked drained and rinsed
3 oz feta cheese
1 can artichoke hearts-drained
2 T capers
3 oz calamata olives – coarsely chopped
1 can garbanzo beans – rinsed and drained
1 bunch fresh basil-stems removed, sliced thin
1/3 cup olive oil
1/3 cup balsamic vinegar
1 bag spinach leaves – torn
salt and pepper to taste
Whisk oil and vinegar together. Combine all other ingredients – except spinach – in large bowl. Toss in oil/vinegar dressing. Toss. Refrigerate. Serve over spinach leaves. This salad gets better after sitting overnight. Add spinach just before serving.