After a relaxed weekend that involved taking a break from the gym and going out to dinner on Sunday night, I wanted to have something relatively light and healthy for dinner Monday night. There is an Italian greens and orzo salad recipe in this month's issue of Vegetarian Times that inspired me and I also really like the Florentine salad at the Macaroni Grill (sans chicken and cheese). In this recipe I used a 5 oz package of fresh, organic baby spinach leaves, 6 locally grown campari tomatoes, about two tablespoons of capers, about one cup of cooked orzo, 2 Gardein Scallopini Chick'n breasts that I grilled, Annie's Lite Italian Dressing and a few sprinkles of vegan Parmesan. I also put few kalamata olives in my salad (Drew hates olives).
Drew was a little apprehensive about just having salad for dinner, but about two bites in he said, "Is there more? I can't wait to have more!" Luckily, there was more and I think he enjoyed it. I definitely did and will be making this salad again soon.
We paired this salad with a wonderful Nebbiolo that we picked up at our new favorite wine store, The Wine Depot.
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