Insalata Florentine Romano's Macaroni Grill Copycat

This is the most delicious salad; I just had to figure out how to make it! Light and refreshing, and you could add sliced chicken or flaked salmon for some protein.

• Ready In: 20 mins
• Serves: 2
• Yields: 2 entree servings

Ingredients

• 3  cups spinach, julienned
• 1  cup radicchio or 1  cup arugula, julienned
• 1⁄4 cup cherry tomatoes, sliced
• 1⁄2 cup orzo pasta
• 3  tablespoons pine nuts
• 3  tablespoons sun-dried tomatoes, chopped
• 2  tablespoons capers
• 1⁄3 cup green olives, chopped
• 6  kalamata olives, sliced
• 3  tablespoons parmesan cheese, shaved (to garnish)
• 1  lemon, juice and zest of
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon honey
• 1  garlic clove, minced
• 1  tablespoon fresh chives, chopped
• 1  tablespoon fresh basil leaf, minced
• 1⁄4 cup olive oil
•  salt, pepper to taste

Directions

1. Cook pasta according to package directions. While pasta is cooking, combine all salad ingredients in a bowl and toss.
2. Drain pasta thoroughly and cool. Add to salad ingredients and toss.
3. Whisk lemon juice and zest, mustard, honey, garlic, chives, basil, oil, and salt and pepper.
4. Toss dressing with salad, top with shaved parmesan, and serve.