SPINACH ORZO SALAD
This incredibly tasty salad couldn't be any easier to put together, and since it feeds a bunch, you won't have to double the recipe for potlucks or picnics. Chill it for about an hour to bring out all the fresh flavors. Donna Bardocz - Howell, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cook orzo according to package directions. Drain ozo; rinse with cold water and drain well., In a large bowl, combine spinach, onion, cheese and orzo. Mix vinaigrette, basil and pepper; toss gently with spinach mixture. Refrigerate until serving. Stir in pine nuts just before serving.
Nutrition Facts : Calories 255 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 279mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
ORZO WITH SPINACH AND TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium sized mixing bowl. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe. Add hot cooked and drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the pasta will also release the flavor and oils in the lemon zest. Drizzle 1 tablespoon extra-virgin olive oil over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve.
SPINACH AND ORZO SALAD
Provided by Liza Schoenfein
Categories Salad Pasta Side Sauté Low Fat Quick & Easy Backyard BBQ Feta Spinach Spring Summer Self Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- In a small pan, warm oil over medium-low heat. Sauté garlic until lightly golden, 1 to 2 minutes. Transfer garlic and whatever oil remains in the pan to a bowl. Add 3 tablespoons juice, 2 teaspoons zest, salt and pepper; whisk to combine. Add spinach and toss lightly. Add orzo, olives, cheese, onion and mint. Toss to combine; serve.
SPINACH-ORZO SALAD WITH CHICKPEAS
The first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipe...which meant I had to re-create it! It's healthy, delicious and perfect for warm-weather days. -Glen White, Kissimmee, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Reduce heat; simmer, covered, until al dente, 8-10 minutes., In a large bowl, toss spinach and warm orzo, allowing spinach to wilt slightly. Add tomatoes, chickpeas, parsley and green onions., Whisk together dressing ingredients. Toss with salad.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
ORZO AND SPINACH SALAD
Make and share this Orzo and Spinach Salad recipe from Food.com.
Provided by julimac
Categories < 30 Mins
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
- Transfer to a large bowl and stir in spinach, feta, onion, pine nuts,olives, basil and pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
Nutrition Facts : Calories 526.1, Fat 30.1, SaturatedFat 7, Cholesterol 25.4, Sodium 435, Carbohydrate 50.6, Fiber 3.5, Sugar 6, Protein 14.5
CREAMY ORZO WITH SPINACH SALAD
Made with creamy cheese, kalamata olives and chopped fresh basil, this orzo and spinach salad has a refreshing Greek-style appeal.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Cook orzo as directed on package; drain. Place in large bowl.
- Add spinach; mix lightly.
- Stir in remaining ingredients.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
LEMON ORZO SPINACH SALAD
Fell in love with the Lemon Orzo at Fresh Market, unfortunately there is not one nearby - so I set off on this mission to replicate it. Turned out pretty nicely if I do say so - could use some tweaking still...BUT a great salad none the less.
Provided by rachel.waugh
Categories Summer
Time 35m
Yield 1 1/2 cup, 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Bring six cups of water and chicken stock to a boil.
- Cook Orzo for 7 minutes (al dente).
- Drain pasta and stir in the colander to release moisture and heat for approximately 2-3 minutes.
- In a large bowl mix/incorporate fresh herbs (rosemary, basil, parsley), oil, soy, salt, granulated lemon, and salt.
- Add the cooked orzo (should still be quite warm) and stir until orzo is coated evenly.
- While the orzo is still warm add spinach and pine nuts.
- salt to taste.
- Add tomatoes if you like.
Nutrition Facts : Calories 372.1, Fat 18.3, SaturatedFat 2.3, Sodium 328.7, Carbohydrate 43.9, Fiber 2.3, Sugar 1.8, Protein 8.6
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BEST EVER SPINACH ORZO SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (11)Total Time 25 minsCategory Main Course, SaladCalories 415 per serving
- Toast the orzo in 1/2 tablespoon oil over medium heat, about 5 minutes, until golden brown. Add 4 cups water, and bring to a boil. Reduce to simmer, cover with lid. 7-8 minutes. Drain any liquid, fluff with fork.
- Place the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken - if desired.
- In a small bowl or large measuring cup, combine the oil, vinegar, honey, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss well to coat.
- Top with goat cheese and toss lightly. Serve immediately or store in the refrigerator for up to 2 days.
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