Caprese Orzo Salad with Spinach and Balsamic Dressing

Nothing can bring you peace but yourself. 

                                                       Ralph Waldo Emerson  

 Peonies are fragrant flowers that come in rich hues. I was lucky to have a neighbor stop by with this bouquet. What a day brightener!  

Did you know that peonies were named after Paeon known in Greek mythology as the physician of medicine?

Enjoy your day and whatever you do take time to smell the flowers :)

Elevate your standard grilled hamburger meal with a side of Caprese Orzo Salad with Spinach and Balsamic Dressing. 

Cook's Notes: The beauty of this salad is the ingredients can easily be increased to serve more. Just double the dressing. This salad serves 4-6. 

Cooking Tip: Prep veggie ingredients ahead.

Ingredients:

• 3/4 cup dry orzo
• 1 cup each diced English cucumbers, diced cherry tomatoes, and mini sweet red and yellow peppers
• Optional 1 cup diced radishes
• 3 tablespoons fresh basil, diced
• 1 tablespoon dried parsley
• Pearl sized mozzarella balls 
• Several handfuls of torn spinach leaves

Directions:

• Cook orzo according to box directions. Drain and rinse.
• In a large bowl add cooked orzo, mozzarella balls, and diced garden veggies.
• Reserve 2 tablespoons of the dressing. Toss orzo mixture with rest of dressing and refrigerate for 1 hour. Right before serving add more dressing if needed. 

Balsamic Vinaigrette Dressing

Ingredients:

• 4 tablespoons good quality dark balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 3 teaspoons pure maple syrup
• 1/2 teaspoon fine grain sea salt
• 4 tablespoons Extra Virgin Olive Oil

Directions: 

• Mix the first 4 ingredients in a blender. Slowly add in olive oil and mix well.