- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 294.1
- Total Fat: 8.5 g
- Cholesterol: 16.7 mg
- Sodium: 237.9 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 3.1 g
- Protein: 10.9 g
Orzo Salad w/ spinach, feta, & lemonSubmitted by: CINDYC53
IntroductionThis is delicious! The lemon peel adds so much! It makes a great summer dish, and it keeps beautifully. This is delicious! The lemon peel adds so much! It makes a great summer dish, and it keeps beautifully.
1 9 oz bag baby spinach (I chop it up a little)
1 1-lb box orzo pasta
2 T olive oil
2 cloves garlic, minced
1 cup crumbled feta cheese (about 4 oz). I mixed plain with the tomato-herb kind.
2 t. freshly grated lemon peel. (I also squeezed in some lemon juice.)
Freshly ground salt & pepper to taste
I also add about 24 kalamata olives, sliced. Today I added 2-3 fresh tomatoes from our garden, coarsely chopped.
1. Place spinach in large colander. In a 4 qt pot, bring salted water to a boil. Cook orzo according to package directions. Drain orzo and water through colander with spinach in it
2. Over med-high heat, heat oil. Add onion and cook, approx 4 min., until translucent. Add garlic and cook, stirring, about 1 min.
3. Turn off heat. Add orzo mixture back with onion/garlic. Stir in feta, lemon peel (and I like a few squeezes of fresh lemon juice), salt & pepper. Add kalamata olives & tomatoes if desired. Serve & enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user CINDYC53.