Description
A refreshing dish combining orzo, baby spinach, and sun-dried tomatoes, topped with a zesty balsamic dressing.
Ingredients
Scale
- 1 garlic clove (minced)
- 1/4 tsp salt
- 2 tbsp balsamic vinegar
- 1/4 cup olive oil (extra virgin)
- 1 tsp dijon mustard
- Pepper to taste (freshly ground preferred)
- 4 cups baby spinach
- 1/2 cup sun-dried tomatoes (packed in oil preferred)
- 1/2 lb orzo
- 2 oz feta (crumbled)
Instructions
- Cook the orzo according to package instructions. Once done, drain and let it cool.
- Prepare the dressing by whisking together minced garlic, salt, balsamic vinegar, olive oil, dijon mustard, and pepper in a small bowl.
- In a large mixing bowl, combine the cooled orzo, baby spinach, and sun-dried tomatoes.
- Pour the dressing over the salad mixture and toss well to coat everything evenly.
- Sprinkle the crumbled feta on top before serving.
Notes
Serve chilled or at room temperature. It’s a great side dish or light lunch. Store leftovers in an airtight container in the fridge for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: balsamic, orzo salad, vegetarian, Mediterranean, easy recipe