Description
A refreshing and healthy orzo salad with fresh spinach, sun-dried tomatoes, and a tangy balsamic dressing, perfect for lunch or as a side dish.
Ingredients
Scale
- 1 garlic clove (minced)
- 1/4 tsp salt
- 2 tbsp balsamic vinegar
- 1/4 cup olive oil (extra virgin recommended)
- 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 the package instructions. Drain and set aside.
- In a large bowl, whisk together the minced garlic, salt, balsamic vinegar, olive oil, dijon mustard, and pepper.
- Add the cooked orzo, baby spinach, and sun-dried tomatoes to the bowl. Toss gently to coat with the dressing.
- Sprinkle the crumbled feta on top. Serve immediately, or chill in the refrigerator for later.
Notes
For optimal freshness, store leftovers in an airtight container and consume within 2-3 days. Consider keeping feta separate until serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: orzo salad, balsamic salad, Mediterranean salad