1 lb. kosher kani shrimp or poached salmon
4 cups of fresh baby spinach or mixed greens - washed, drained, and well dried
1 cup finely chopped scallions
1 cup chopped basil
1 cup chopped mint
1 English cucumber, chopped
1 cup cherry or grape tomatoes, halved
1 cup black olives (Kalamata if available)
3/4 lb. orzo, cooked
Optional: 1/2 lb. Feta cheese, dried chickpeas
Grated rind of 1-2 lemons
1 cup fresh lemon juice
4 teaspoons honey
2 teaspoons salt
1 teaspoon black pepper
2 cups extra virgin olive oil
Whisk vinaigrette ingredients together in a bowl, and set aside
Prepare spinach-wash, drain, dry and set aside
Cook orzo according to package directions. (We season our cooking water with vegetarian chicken bouillon powder.) Cook al dente, drain; While orzo is still warm, add 2 Tablespoons of olive oil and toss. Set aside. Chop scallions, cucumbers, basil, mint, tomatoes, olives and add to orzo. Pour 1/2 of lemon vinaigrette over orzo/herb mixture, and gently toss.
Toss spinach with about 1/2 cup of dressing. Then place spinach on a large platter.
Top spinach with orzo mixture. Top with kani shrimp or poached salmon chunks. Garnish with additional basil, mint, optional dried chickpeas and extra dressing.
Serves approximately 10 as an appetizer. Instead of kani, salmon can be substituted.
If making this with a dairy meal, top with 1/2 lb. or more feta cheese.
Serve this salad at room temperature.
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