Lemon Orzo Salad with Asparagus, Spinach, and Feta
Ingredients
-
1
cup
orzo
-
½
teaspoon
salt (for boiling water)
-
2
cloves
garlic (finely chopped)
-
1
teaspoon
olive oil
-
8
spears
asparagus (cut into 1 inch pieces)
-
1
cup
fresh spinach (packed)
-
Juice of 1
large lemon
-
⅓
cup
feta cheese
-
to taste
salt and pepper
Instructions
- 1. Boil 4 cups of water in a medium saucepan and add salt.
- 2. Stir in the orzo and cook until tender, about 10 minutes, then drain and set aside.
- 3. In a small saucepan, sauté the garlic in olive oil.
- 4. Add the asparagus pieces and sauté for 3-4 minutes.
- 5. Stir in the spinach and cook until the asparagus is tender and the spinach shrinks.
- 6. In a medium bowl, combine the orzo and sautéed vegetables.
- 7. Squeeze fresh lemon juice over the mixture and stir.
- 8. Season with salt and pepper to taste, adding more lemon juice if desired.
- 9. Sprinkle feta cheese on top and serve warm or cold.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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