Vanilla and Bean· by Traci York★ 5.0 (15)

Fresh Lemon Orzo Salad with Asparagus, Spinach and Feta

Name: Fresh Lemon Orzo Salad with Asparagus, Spinach and Feta
Total time: 30 min
Yield: 6, 6 - 7 Servings
Cuisine: american
Ingredients: 1 tablespoons Extra Virgin Olive Oil; 1 cup (185 grams) Orzo Pasta; 1 3/4 cups (410 grams) Vegetable Broth (I use low sodium); 1 pound (430 grams) Fresh Asparagus (ends snapped, cut into bite size pieces); 1/2 cup (70 grams) Almonds (blanched or whole); 1 1/2 cup (215 grams) Yellow Bell Pepper (medium dice, about one pepper); 3 cups (105 grams) Spinach (packed, then chopped); 3/4 cup (110 grams) Kalamata Olives (quartered); 1/2 cup (85 grams) Feta (crumbled, I like sheep's milk feta); 1/3 cup (12 grams) Chives (chopped fine, or use 3 green onions, chopped); Fist-Full of Fresh Herbs such as Parsley and/or Basil (curly or flat leaf, chopped fine); 1/4 teaspoon Fine Sea Salt (more to taste); Fresh Ground Pepper (to taste); 3 tablespoons Extra Virgin Olive Oil; 4 tablespoons Fresh Lemon Juice (from about 2 lemons (add up to another teaspoon for even more lemony goodness!)); 1 teaspoon Lemon Zest (about one lemon); 2 teaspoons Fresh Garlic (microplained or finely chopped, from about 2 medium cloves)

Nutrition Facts

Per serving · recipe makes 6 · 30m total

Servings

Calories

18% of a 2,000 cal day

364KCAL

Protein

11g21% DV

% DAILY VALUE

Total Fat22g

28%

Saturated4g

21%

Unsaturated18g

—

Total Carbs35g

13%

Fiber5g

17%

Total Sugars4g

—

incl. Added Sugars0g

Starch26g

—

Sodium748mg

33%

% Daily Value is based on a 2,000 calorie day.

A fresh orzo pasta salad tossed with roasted asparagus, spinach, olives, almonds, and tangy lemon dressing, finished with crumbled feta. Light yet satisfying, it works for lunch, dinner, or potlucks.

Ingredients

6 SERVINGS

1 tbspExtra Virgin Olive Oil
185 gOrzo Pasta — 1 cup
410 gVegetable Broth — low sodium, 1¾ cup
430 gFresh Asparagus — 1 lb
70 gAlmonds (blanched or whole) — ½ cup
215 gYellow Bell Pepper — medium dice, 1½ cup
105 gSpinach — chopped, packed, 3 cup
110 gKalamata Olives — quartered, ¾ cup
85 gFeta — crumbled, sheep's milk preferred, ½ cup
12 gChives — ⅓ cup, or green onions
1fistful Fresh Herbs such as Parsley and/or Basil — finely chopped
¼ tspFine Sea Salt
Fresh Ground Pepper — freshly ground, to taste
3 tbspExtra Virgin Olive Oil
4 tbspFresh Lemon Juice — 2
1 tspLemon Zest — 1
2 tspFresh Garlic — medium cloves, microplaned or finely chopped, 2

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Vanilla and BeanTraci York’s original page

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mainamericansaladvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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