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.
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.
ORZO AND SPINACH SALAD
The dressing is what makes this orzo salad recipe special. If you taste it on its own, it seems strong and tangy. But once it's combined with the orzo and other ingredients, magic happens. From the spicy taste of cumin to the minty taste of thyme, you can taste each spice. This salad is cool and full of Mediterranean flavors....
Provided by Grace Pulley
Categories Pasta Salads
Time 25m
Number Of Ingredients 18
Steps:
- 1. Cook orzo 8 to 10 minutes or al dente. Rinse briefly in cold water, drain and add to a large bowl.
- 2. Toss with 1 tablespoon olive oil.
- 3. Prepare the dressing by combining the remaining oil through cumin, whisking until smooth.
- 4. Toss with orzo.
- 5. Add spinach, pepper, olives, scallions, and capers. At this point, salad can be refrigerated for several hours.
- 6. At serving time, add crumbled Feta cheese and pine nuts.
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
SPINACH-ORZO SALAD WITH SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
- Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.
- Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.
- Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.
ONE-PAN ORZO WITH SPINACH AND FETA
Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you're looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.
Provided by Melissa Clark
Categories dinner, easy, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
- Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
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