Spinach and Orzo Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- juice and zest of 1 lemon
- 1/4 cup thinly sliced red onion
- 2 cloves garlic, thinly sliced
- 4 ounces baby spinach leaves
- 1 pound cooked orzo
- 1 cup pitted kalamata olives, roughly chopped
- 4 ounces chopped feta or haloumi cheese
- 1/4 cup finely chopped fresh mint leaves
Preparation In a small pan, warm oil over medium-low heat. Sauté garlic until lightly golden, 1 to 2 minutes. Transfer garlic and whatever oil remains in the pan to a bowl. Add 3 tablespoons juice, 2 teaspoons zest, salt and pepper; whisk to combine. Add spinach and toss lightly. Add orzo, olives, cheese, onion and mint. Toss to combine; serve. Per serving: 361 calories, 13 g fat, 3 g saturated fat, 48 g carbohydrate, 2 g fiber, 11 g protein Nutritional analysis provided by Self
Preparation In a small pan, warm oil over medium-low heat. Sauté garlic until lightly golden, 1 to 2 minutes. Transfer garlic and whatever oil remains in the pan to a bowl. Add 3 tablespoons juice, 2 teaspoons zest, salt and pepper; whisk to combine. Add spinach and toss lightly. Add orzo, olives, cheese, onion and mint. Toss to combine; serve. Per serving: 361 calories, 13 g fat, 3 g saturated fat, 48 g carbohydrate, 2 g fiber, 11 g protein Nutritional analysis provided by Self
