Grilled Salmon with Orzo and Feta Cheese

1 cup uncooked orzo
3 Tbsp. red wine vinegar
3 Tbsp. finely chopped shallots
1 garlic clove, minced
1/4 cup olive oil
Salt and pepper to taste
3 Cups ( 2 oz.) fresh baby spinach
1 1/2 cups grape tomatoes, halved
1/4 cup thinly sliced basil leaves
1/2 cup crumbled low-fat feta cheese

8 oz. fresh salmon fillet
Olive oil spray
Salt and pepper to taste

To make orzo salad: boil orzo in lightly salted water until al dente. Drain and set aside.

In a medium bowl whisk together vinegar, shallots and garlic. Gradually whisk in olive oil. Season to taste with salt and pepper.

In a large bowl toss warm orzo, spinach, tomatoes and basil with vinaigrette. Set aside at room temperature.

Lightly spray or coat salmon fillet with olive oil and season with salt and pepper. Grill, turning once, until fish is opaque with a slightly rosy center when flaked in the thickest part. Remove from grill.

Mound salad on plates, sprinkle evenly with feta cheese and top with salmon.

Serves 4
WW Points per serving: 11