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Nutritional Info
  • 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

View full nutritional breakdown of Orzo Salad w/ spinach, feta, & lemon calories by ingredient
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Orzo Salad w/ spinach, feta, & lemon

Submitted by: CINDYC53

Introduction

This 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.
Number of Servings: 8

Ingredients

    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.

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Directions

Makes 8 servings - 3/4-1 cup each

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.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Got almost this same recipe from a friend. Hers didn't call for garlic or onion, so I didn't include it, but in eating it I thought garlic would taste good in it. I also like the idea of the black olives. Grape tomatoes add a lot to it. Thanks for sharing and saving me entering the recipe! - 7/6/13

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