20-Minute Lemon Spinach Orzo Salad
User Reviews
4.8
36 reviews
Excellent
20-Minute Lemon Spinach Orzo Salad
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Nothing is as refreshingly delicious as a bowl of Lemon Spinach Orzo Salad during the spring and summer months. Perfect for lunch at work, a light dinner, or for a picnic.
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Ingredients
- 1 cup orzo pasta dry
- 5 TB lemon juice fresh
- lemon zest of 1
- 3 TB extra virgin olive oil
- 4 tsp honey pure
- 1 tsp whole grain mustard or coarse ground
- ½ tsp kosher salt
- ¼ tsp black pepper freshly ground
- 4 cloves garlic minced
- 1 shallot chopped
- 4 cups baby spinach leaves
- 1 cup cucumber diced or sliced
- 1 cup grape tomato halved, or cherry tomato
- ½ cup feta cheese
- Bacon 1/2 cup toasted nuts (almonds or pecans work well, optional, 1/2 cup crumbed
Instructions
- In a heavy pot of well-salted water, cook orzo just until al dente. Drain and rinse; Toss with 1 TB olive oil to prevent sticking; set aside.
- While orzo is cooking, make the dressing: In a small bowl, whisk together the lemon juice, zest, 2 TB olive oil, honey, mustard, kosher salt, pepper, garlic, and shallots (dressing can also be made ahead of time; cover and keep chilled until ready to use.)
- Gently toss dressing with orzo. Add remaining ingredients and gently toss to combine well. Sprinkle with bacon and/or nuts, if desired.
Notes
- Dressing can be made 1-2 days ahead of time and chilled in airtight container.
Nutrition Information
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Calories
170kcal
(9%)
Carbohydrates
25g
(8%)
Protein
4.2g
(8%)
Fat
8g
(12%)
Saturated Fat
2.3g
(12%)
Cholesterol
8.3mg
(3%)
Sodium
179.4mg
(7%)
Fiber
1.6g
(6%)
Sugar
8.4g
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4.2g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 8.3mg | 3% |
| Sodium | 179.4mg | 7% |
| Fiber | 1.6g | 6% |
| Sugar | 8.4g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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