Lemon Orzo Salad with Spinach and Tomatoes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 276.3
- Total Fat: 6.6 g
- Cholesterol: 6.8 mg
- Sodium: 501.4 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 2.9 g
- Protein: 10.7 g
View full nutritional breakdown of Lemon Orzo Salad with Spinach and Tomatoes calories by ingredient
Introduction
I was trying to find something similar to a cold Lemon Orzo Salad that Fresh Market has and this is the closet so far that I could come up with. I was trying to find something similar to a cold Lemon Orzo Salad that Fresh Market has and this is the closet so far that I could come up with.Number of Servings: 8
Ingredients
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20 Fresh Cherry Tomatoes,
1 - 1 lb box Orzo pasta
1 cup fresh spinach leaves, I remove the stems
2 tbsp Bertolli EVOO
1 tsp Balsamic Vinegar
1 tbsp dried Basil
1 tsp Black Pepper
Sea Salt
3 tbsp Lemon Juice
3 tsp minced Garlic
3 cups Chicken Broth
1/2 cup Parmesan Cheese
1/2 cup fresh Parsley, chopped
Pinch dried thyme
Directions
Tomatoes:
I prefer to marinate these overnight.
In a container with top put tomatoes, EVOO, balsamic vinegar, pinch of salt, and black pepper. Shake and put in fridge over night.
Meal:
Combine the lemon juice, garlic and a generous pinch of salt in a small bowl and set aside.
Bring a large pot of salted water to a boil over high heat.
Meanwhile, put the chicken broth in a medium saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture. Keep warm.
Cook the orzo in the boiling water until barely al dente, about 7 minutes. Drain and immediately toss with the broth mixture.
Add the 1/2 cup Parmigiano and the parsley and thyme. Let cool about 20 mins then add tomatoes and spinach.
Season to taste with salt and pepper and toss well to combine. Serve warm or cold.
Number of Servings: 8
Recipe submitted by SparkPeople user CRISSY7682.
I prefer to marinate these overnight.
In a container with top put tomatoes, EVOO, balsamic vinegar, pinch of salt, and black pepper. Shake and put in fridge over night.
Meal:
Combine the lemon juice, garlic and a generous pinch of salt in a small bowl and set aside.
Bring a large pot of salted water to a boil over high heat.
Meanwhile, put the chicken broth in a medium saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture. Keep warm.
Cook the orzo in the boiling water until barely al dente, about 7 minutes. Drain and immediately toss with the broth mixture.
Add the 1/2 cup Parmigiano and the parsley and thyme. Let cool about 20 mins then add tomatoes and spinach.
Season to taste with salt and pepper and toss well to combine. Serve warm or cold.
Number of Servings: 8
Recipe submitted by SparkPeople user CRISSY7682.
Member Ratings For This Recipe
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TWINKIEQUEEN
my hsb. bought cold lemon orzo from FM the other day....wonderful! i would like a recipe for their version, which is vegan...i read the ingredients and there is no cheese, altho it does have a very cheesy taste....the ingredients listed nutritional yeast flakes which may provide the cheesiness.... - 10/19/12