budgetbytes4.8
Spinach Orzo Salad
A quick homemade balsamic vinaigrette makes this simple Spinach and Orzo Salad extra special. Serve as a light lunch or a side with dinner.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
📝 Preparation Steps
1
Mix
2
Prepare the vinaigrette first to allow the flavors time to blend. Add the olive oil, balsamic vinegar, minced garlic, Dijon, about 1/4 tsp salt, and some freshly cracked pepper to a jar or bowl. Whisk until the ingredients are combined, or place a lid on the jar and shake for ⏱️ 10-15 seconds. Set the dressing aside.
balsamic vinegar ($0.22)2 Tbspsalt (to taste, $0.01)
3
Boil
4
Bring a pot of water to a boil to cook the orzo. Once boiling, add the orzo and continue to boil until tender. Drain the orzo and allow it to cool just slightly.
5
Drain
6
While waiting for the orzo to cook, chop the sun dried tomatoes into small pieces. Place them in a bowl and cover with hot water (I used a ladle full of boiling water from the pot just before adding the pasta). Let the chopped sun dried tomatoes sit in the hot water for about ⏱️ 5 minutes, then drain.
7
Combine
8
Place the baby spinach in a large bowl. Add the drained and still warm orzo to the bowl, along with the soaked sun dried tomatoes, and crumbled feta cheese. Pour the balsamic vinaigrette over top, then toss until the ingredients are combined and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.
fresh baby spinach ($1.45)4 cups
Nutrition Facts
calories
419 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
4 g
sodium Content
219 mg
protein Content
12 g
carbohydrate Content
53 g
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