Lemon Orzo Salad with Asparagus, Spinach, and Feta
Rating
4.73 out of 5 stars
(36)
Ingredients
- 1 cup orzo
- Salt-about ½ tsp. for boiling water
- 2 cloves garlic, finely chopped
- 1 teaspoon olive oil
- 8 asparagus spears, cut into 1 inch pieces
- 1 cup packed fresh spinach
- Juice of 1 large lemon
- 1/3 cup feta cheese
- Salt and pepper to taste
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Preparation
Step 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.
Step 2
In a small sauce pan, sauté garlic in olive oil. Add in asparagus pieces. Sauté for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
Step 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.
Step 4
Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)
Step 5
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Chef's notes
You can adjust the lemon juice quantity based on the lemon size or personal preference.
