This versatile salad can be made a day ahead— just let it sit at room temp for an hour before serving.

Ingredients

　　3 tablespoons olive oil

　　2 cloves garlic, thinly sliced

　　Juice and zest of 1 lemon

　　1/4 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　4 ounces baby spinach leaves

　　1 pound cooked orzo

　　1 cup pitted Kalamata olives, roughly chopped

　　4 ounces chopped feta or haloumi cheese

　　1/4 cup thinly sliced red onion

　　1/4 cup finely chopped fresh mint leaves

　　In a small pan, warm oil over medium-low heat. Sauté garlic until lightly golden, 1 to 2 minutes. Transfer garlic and whatever oil remains in the pan to a bowl. Add 3 tablespoons juice, 2 teaspoons zest, salt and pepper; whisk to combine. Add spinach and toss lightly. Add orzo, olives, cheese, onion and mint. Toss to combine; serve.

Nutrition Per Serving

　　13 g fat

　　3 g saturated fat

　　48 g carbohydrate

　　2 g fiber

　　11 g protein

　　#### Nutritional analysis provided by Self