Greek Lemony Orzo-Spinach Salad
Created by KittenCal on April 6, 2013
- Servings: 6
- Prep Time: 10m
- Cook Time: 0m
- Recipe #8908
Ingredients
- 1 (16 ounce) package orzo pasta (cooked, then cooled to room temperature or just a little warm)
- 1 (10 ounce) bag fresh baby spinach leaves
- 1 cup pine nuts, toasted
- 1 (2 ounce) jar capers
- Kalamata olives (pitted, any amount desired)
- Feta cheese, cubed (any amount desired)
- Fresh ground pepper (to taste)
- 1 to 2 teaspoons dried oregano (or to taste or 1 teaspoon dried basil)
- Lemon Dijon Vinaigrette (prepared, see my recipe #8906)
- Lemon wedges
How to Make
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Step 1: In a bowl combine the prepared Lemon Dijon Vinaigrette dressing with 1 teaspoon oregano.
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Step 2: In a large bowl combine the cooked orzo with fresh spinach leaves and next 5 ingredients and the lemon vinaigrette.
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Step 3: Squeeze lemon wedges over the top
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Step 4: Serve right away at room temperature or refrigerate.
Nutritional Facts
- 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