Lemon Orzo Salad with Asparagus, Spinach, and Feta

8 25 682
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 1
Lemon Orzo Salad with Asparagus, Spinach, and Feta
Health Highlights

Ingredients


1 cup Orzo, dry
1/2 tsp Himalayan sea salt (for boiling)
2 cloves Garlic (finely chopped)
1 tsp Olive Oil, Extra Virgin
8 Asparagus (cut into 1 inch pieces))
1 cup Baby spinach (packed fresh)
1 Lemon (Juice of; large)
1/3 cup Feta cheese

Instructions


  1. In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside.
  2. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
  3. Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead.
  4. Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)

Nutrition Facts

Per Portion

Calories 682
Calories from fat 158
Calories from saturated fat 69
Total Fat 17.5 g
Saturated Fat 7.7 g
Trans Fat 0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 5.7 g
Cholesterol 44 mg
Sodium 1897 mg
Potassium 515 mg
Total Carbohydrate 108 g
Dietary Fiber 5.2 g
Sugars 3.9 g
Protein 26.2 g

Dietary servings

Per Portion


Grain 5.3
Milk Alternative 1.0
Vegetables 1.0

Energy sources


Pygal62%461.9265704217678226.4340509468175423%292.83573656558036205.1219405222070715%339.32556386852514117.2462043023842362%23%15%CarbohydratesFatProtein

Meal Type(s)





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