INGREDIENTS
16 oz
orzo
3 cups
baby spinach leaves
1 cup
cucumber
3/4 cup
onion
5 oz
castelvetrano olives
5 oz
kalamata olives
7 oz
feta cheese
1/2 cup
canola oil
1/4 cup
olive oil
1
juice of lemon
1 1/2 tsp
oregano
1 tsp
kosher salt
1 tsp
pepper
1