lemon orzo salad

1 1/2 cups orzo 

1 small bunch fresh spinach

1/2 cup purple onion, finely chopped

1/2 cup crumbled feta

grated zest and juice of 1 lemon (about 3 Tbsp.)

2 Tbsp. rice vinegar

2 Tbsp. canola or olive oil

Salt and pepper to taste

Cook the orzo, drain well and run under cool water. Thinly slice spinach, add the onion, feta and lemon zest. Drizzle with the lemon juice, rice vinegar and oil. Toss to coat well. Taste and adjust the seasonings IF needed.  Serve right away or refrigerate until serving.

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