Jane’s Favorite Tri-Colored Salad

  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 10 mins


8ounces orzo
3tablespoons olive oil
3cups fresh spinach
3/4cup feta cheese
1cup California raisins
12 fresh basil leaves, torn
1/2cup pine nuts, toasted
3tablespoons lemon juice
1/2teaspoon salt
1/2teaspoon ground pepper


  1. Cook pasta as directed on package. Drain and turn into large serving bowl; drizzle with olive oil and toss to coat well.
  2. Set aside to cool.
  3. Add remaining ingredients to bowl; toss to combine well. Serve at room temperature.

Recipe by Jane Moughton, courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 8.76
  • Calories 350
  • Fat 18g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 8g
  • Cholesterol 15mg
  • Sodium 380mg
  • Potassium 760mg
  • Carbohydrate 42g
  • Fiber 5g
  • Sugars 13g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 160%
  • Vitamin C 45%
  • Calcium 15%
  • Iron 25%
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