Spinach-Orzo Ensalata (From the Green Smoothie Girl)

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• 1 cup uncooked whole-wheat orzo pasta (boil in 3+ cups water, approx. 6-7 min., and rinse well to keep grains separate, then cool)
• 10+ cups spinach (about two 10-oz. bags), chopped
• 1 pkg. fresh basil, cut in ribbons
• 2 tomatoes, diced small
• 1 can black olives, sliced
• 2 oz. capers (half a 4 oz jar), drained
• ½ cup raw pine nuts (or toast them under the broiler—yum!)
• Optional: shaved Parmesan to taste
• Toss all ingredients except optional Parmesan. Add dressing to taste and toss. Top each plate with shaved Parmesan if desired. Serves 4 as a complete meal.
• Tangy Dill Dressing
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1/2 cup extra virgin olive oil
• 2 Tbsp. Bragg Liquid Aminos
• 1/4 cup raw apple cider vinegar
• 2 Tbsp. honey (raw)
• 2 garlic cloves
• 1 Tbsp. dried (or 1/4 cup fresh) dill weed
• Blend all ingredients well in a high-powered blender.