INGREDIENTS
1
bunch Asparagus
3 cups
Baby spinach, fresh
1
Garlic clove
1/4 cup
Red onion
1
Veggie bouillon cube
1
Dressing
12
Kalamata olives
1 cup
Orzo
8
Of black pepper from a pepper mill, twists
1/4 tsp
Red pepper flakes
1 pinch
Salt
3 tbsp
Olive oil
1 tbsp
Red wine vinegar
1/4 cup
Walnut pieces
2 oz
Feta cheese
Amazing and will make great leftovers! I added sun-dried tomatoes for extra flavor.