Orzo Salad
This orzo salad is perfect for summer time and works great for a snack or picnic!
Ingredients
- 8 ounces orzo
- 3 tablespoons olive oil
- 3 cups fresh spinach
- 3/4 cup crumbled feta cheese
- 1 cup dried cranberries
- 12 fresh basil leaves, torn
- 1/2 cup slivered almonds, toasted
- 3 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
Directions
- Cook orzo as directed on package. Drain and transfer to a large salad bowl. Drizzle orzo with olive oil, toss to coat. Let cool to room temperature.
- When orzo has cooled add remaining ingredients to bowl. Combine by tossing gently.
- Serve at room temperature.
Serves 8.
| Nutrition Facts | |
|---|---|
| Servings Per Recipe: 8 | |
| Amounts Per Servings | |
| Calories: 245 | |
| % Daily Value | |
| Total Fat: 13 g | 20% |
| Saturated Fat: 3 g | 17% |
| Cholesterol: 13 mg | 4% |
| Sodium: 286 mg | 12% |
| Carbohydrate: 25 g | 8% |
| Dietary Fiber: 2 g | 7% |
| Protein: 8 g | 16% |
| Vitamin A | 17% |
| Vitamin C | 10% |
| Calcium | 11% |
| Iron | 11% |
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.