Spinach and Orzo Salad with Balsamic Vinaigrette
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
4776 kcal
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Cuisine
Vegetarian
Spinach and Orzo Salad with Balsamic Vinaigrette
Description
The salad starts with a balsamic vinaigrette made by whisking olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and freshly ground black pepper until combined. The orzo is boiled until tender and drained.
Sun-dried tomatoes, chopped and briefly soaked in hot water, soften before being added. Together with fresh baby spinach and crumbled feta cheese, they are tossed gently with the still-warm orzo and the vinaigrette. This allows the flavors to meld and the spinach to wilt slightly without losing texture.
The resulting salad is bright, tender, and colorful with creamy bites of feta cheese, slight chewiness from sun-dried tomatoes, and the balanced acidity of the balsamic dressing. It works well as a side for grilled meats or as a vegetarian option, suitable for lunch or casual dinners. Preparation steps allow the vinaigrette to develop flavors before assembly.
Ingredients
BALSAMIC VINAIGRETTE
- 1/4 cup olive oil $0.52
- 2 Tbsp balsamic vinegar $0.22
- 1 clove garlic $0.08, minced
- 1 tsp Dijon mustard $0.03
- salt $0.03, to taste
- black pepper $0.03, to taste
SALAD
- 1/2 lb orzo $0.50
- 4 cups spinach $1.50, fresh baby
- 1/2 cup tomatoes $1.50, sun dried
- 2 oz feta cheese $1.12
Instructions
- Prepare the vinaigrette first to allow the flavors time to blend. Add the olive oil, balsamic vinegar, minced garlic, Dijon, about 1/4 tsp salt, and some freshly cracked pepper to a jar or bowl. Whisk until the ingredients are combined, or place a lid on the jar and shake for 10-15 seconds. Set the dressing aside.
- Bring a pot of water to a boil to cook the orzo. Once boiling, add the orzo and continue to boil until tender. Drain the orzo and allow it to cool just slightly.
- While waiting for the orzo to cook, chop the sun dried tomatoes into small pieces. Place them in a bowl and cover with hot water (I used a ladle full of boiling water from the pot just before adding the pasta). Let the chopped sun dried tomatoes sit in the hot water for about 5 minutes, then drain.
- Place the baby spinach in a large bowl. Add the drained and still warm orzo to the bowl, along with the soaked sun dried tomatoes, and crumbled feta cheese. Pour the balsamic vinaigrette over top, then toss until the ingredients are combined and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 4776 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 477.6kcal | 24% |
| Carbohydrates | 59.5g | 20% |
| Protein | 14.13g | 28% |
| Fat | 21.7g | 33% |
| Sodium | 660.18mg | 28% |
| Fiber | 6.75g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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