You thought Popeye ate a lot of spinach before? He would gobble this up! But, hold on there big fella, save a little for Olive Oil! This is an amazing salad that was passed down by a dear friend (Cheryl)—she made it once at a gathering at their home and since then, I’ve been hooked. It is light, airy, pops with flavor, and just is an overall “solid salad” that can be served as a side dish or can totally be pulled-off standing on its own. A must try!
Spinach or Arugula-Orzo Salad
- 9 oz bag baby spinach or arugula (slightly chopped or unchopped)
- 1-lb box Orzo pasta
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 cup crumbled feta cheese (4 oz) (I use fat free or reduced fat)
- 2 tsp freshly grated lemon peel (I also squeeze in some lemon juice)
- Salt and pepper to taste
- 1/2 cup dried cherries
- 1/2 cup pine nuts or slivered almonds
How to Make:
- Place spinach in a large colander. In a 4 quart pot, bring salted water or chicken stock to a boil. Cook Orzo according to package directions. Drain Orzo and water through colander with spinach in it.
- Over med-high heat, heat oil. Add garlic, and stir for about 1 minute.
- Turn off heat. Add Orzo mixture to the garlic. Stir in feta, lemon peel, salt and pepper. Add dried cherries and pine nuts, toss. Serve and enjoy!
Number of servings: 8
Calories: 314/ Fat: 8.5 Grams/ Carbs:54/ Protein: 11