Lemon Orzo Spinach Salad Recipes

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LEMON ORZO SPINACH SALAD



Lemon Orzo Spinach Salad image

Fell in love with the Lemon Orzo at Fresh Market, unfortunately there is not one nearby - so I set off on this mission to replicate it. Turned out pretty nicely if I do say so - could use some tweaking still...BUT a great salad none the less.

Provided by rachel.waugh

Categories     Summer

Time 35m

Yield 1 1/2 cup, 8 serving(s)

Number Of Ingredients 15

6 cups water
1/2 tablespoon better than bullion chicken stock
1 lb orzo pasta
1 teaspoon minced fresh dill
2 tablespoons minced fresh parsley
1 teaspoon minced fresh basil
1 1/2 teaspoons minced fresh rosemary (3 sprigs)
8 tablespoons extra light olive oil (prefer the Canola) or 8 tablespoons canola oil (prefer the Canola)
1/2 teaspoon true lemon (granulated lemon, 6 packets)
1/2 teaspoon garlic powder
1/2 teaspoon soy sauce
1/3 cup pine nuts
2 cups Baby Spinach
1 teaspoon sea salt
1 cup cherry tomatoes (optional)

Steps:

  • 1. Bring six cups of water and chicken stock to a boil.
  • Cook Orzo for 7 minutes (al dente).
  • Drain pasta and stir in the colander to release moisture and heat for approximately 2-3 minutes.
  • In a large bowl mix/incorporate fresh herbs (rosemary, basil, parsley), oil, soy, salt, granulated lemon, and salt.
  • Add the cooked orzo (should still be quite warm) and stir until orzo is coated evenly.
  • While the orzo is still warm add spinach and pine nuts.
  • salt to taste.
  • Add tomatoes if you like.

Nutrition Facts : Calories 372.1, Fat 18.3, SaturatedFat 2.3, Sodium 328.7, Carbohydrate 43.9, Fiber 2.3, Sugar 1.8, Protein 8.6

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