Since we‘re enjoying temps of over 110 on a daily basis for the next 3 months-I thought I’d share a salad that our family (even the boys)are loving:

Roasted Veggies and Orzo

This is another one of my “clean the fridge” recipes-you probably know the drill!  We had the entire crew over for Sunday dinner and I made orzo.  

Orzo is a rice shaped pasta.  I usually make it in chicken broth and then just add a little EVOO to it.  We like to grate some pecorino romano cheese on it.

Since I made a pound and a half, I had a lot leftover.  I also made quite the haul of both grilled and roasted veggies!  Some of what I added included:  mini-bell peppers, celery, carrots,mushrooms and purple onions.

I tossed the whole thing with a couple of tablespoons of capers and about 1/4 C of lite champagne vinaigrette.  About 15 minutes before serving I stirred in about 4 C of baby spinach.

You could easily swap this for kale!

It’s light, tasty and to complete the meal-simply add some grilled salmon or chicken breast.  

I’m sending it with dh tomorrow for his lunch-with the rest of the pork loin we did in the grill as well.  I’m having some for my dinner tonight while he’s working-I’m adding an egg white omelet topped with some marinara.

Every time this salad is made-it changes!  Best part-you can customize every single part of it and it will still be delicious and healthy!