Saladschewoutloud4.8
20-Minute Lemon Spinach Orzo Salad
Nothing is as refreshingly delicious as a bowl of Lemon Spinach Orzo Salad during the spring and summer months. Perfect for lunch at work, a light dinner, or for a picnic.
👥 8 Servings⏱️ Prep & Cook: 18 min⏳ Prep: 10 min🔥 Cook: 8 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- whisk
📝 Preparation Steps
1
In a heavy pot of well-salted water, cook orzo just until al dente. Drain and rinse; Toss with 1 TB olive oil to prevent sticking; set aside.
2
While orzo is cooking, make the dressing: In a small bowl, whisk together the lemon juice, zest, 2 TB olive oil, honey, mustard, kosher salt, pepper, garlic, and shallots (dressing can also be made ahead of time; cover and keep chilled until ready to use.)
fresh lemon juice5 tablespoonsgarlic (minced)4 cloves
3
Gently toss dressing with orzo. Add remaining ingredients and gently toss to combine well. Sprinkle with bacon and/or nuts, if desired.
Nutrition Facts
calories
170 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1.6 g
sugar Content
8.4 g
sodium Content
179.4 mg
protein Content
4.2 g
cholesterol Content
8.3 mg
carbohydrate Content
25 g
saturated Fat Content
2.3 g
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