1 cup cooked whole-wheat orzo, kept warm
2 tablespoons olive oil, divided
4 cups baby spinach leaves
1 cup canned cannellini beans, drained and rinsed
½ cup crumbled low-fat feta cheese
1-1/2 teaspoons white wine vinegar
1 teaspoon white balsamic vinegar
¼ teaspoon pepper
¼ teaspoon crushed, dried thyme
1/8 teaspoon salt
Place orzo in large salad bowl. Toss with 1 teaspoon oil to prevent sticking. Add spinach, beans and feta cheese. Just before serving, whisk together remaining 5 teaspoons oil, both vinegars, pepper, thyme and salt in a small bowl. Pour over salad. Toss gently but well.
Makes 6 (3/4-cup) servings.
Per serving: 130 calories / 5 grams total fat / 6.5 grams protein / 16.5 grams carbohydrates / 5 milligrams cholesterol / 200 milligrams sodium / 3 grams dietary fiber