Greek Lemony Orzo-Spinach Salad
Recipe: #8908
April 06, 2013
Categories: Salads, Vegetable Salad, Orzo, Greek, Baby Shower, Brunch, Fathers Day, Game/Sports Day, July 4th Labor Day, Mothers Day, Picnic, Sunday Dinner, No Eggs, more
"Eat this warm or cold either way it's delicious Use your own lemon Vinaigrette or my recipe #8906 You won't need to add in any salt to this salad, the olives, capers and feta are salty enough"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (155.5 g)
- Calories 562.4
- Total Fat - 18 g
- Saturated Fat - 1.6 g
- Cholesterol - 34.6 mg
- Sodium - 277.2 mg
- Total Carbohydrate - 90.2 g
- Dietary Fiber - 9.6 g
- Sugars - 0.9 g
- Protein - 14.3 g
- Calcium - 33.5 mg
- Iron - 3.7 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a bowl combine the prepared Lemon Dijon Vinaigrette dressing with 1 teaspoon oregano.
Step 2
In a large bowl combine the cooked orzo with fresh spinach leaves and next 5 ingredients and the lemon vinaigrette.
Step 3
Squeeze lemon wedges over the top
Step 4
Serve right away at room temperature or refrigerate.
Tips
No special items needed.
0 Reviews
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