Fresh Lemon Orzo Salad with Asparagus, Spinach and Feta
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Vanilla and Bean · by Traci York★ 5.0 (15)

Fresh Lemon Orzo Salad with Asparagus, Spinach and Feta

NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 22%
CARBS 30G32% OF CAL
8G FIBER6G SUGAR15G OTHER
FAT 25G61% OF CAL
5G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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.

mainamericansaladvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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)
PREP
—
SODIUM
766MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.