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Ingredients
  • ⅓ cup uncooked orzo pasta (2 oz)
  • 2 cups fresh spinach - finely chopped (2 oz)
  • ¼ cup feta cheese crumbles (1 oz)
  • ¼ cup chopped red onions (1 oz)
  • ¼ cup toasted pine nuts (1 oz)
  • ¼ cup sun-dried tomatoes - chopped (1 oz)
  • 8 Kalamata olives - sliced (1 oz)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ⅛ teaspoon dried basil
  • ⅛ teaspoon coarsely ground black pepper
  • ⅛ kosher salt (optional)
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