Description
A bright and fresh orzo salad that beautifully absorbs tangy balsamic vinaigrette, featuring baby spinach and sun-dried tomatoes.
Ingredients
Scale
- 1 garlic clove (minced)
- 1/4 tsp salt
- 2 tbsp balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- Freshly ground pepper to taste
- 4 cups baby spinach
- 1/2 cup sun-dried tomatoes (packed in oil preferred)
- 1/2 lb orzo
- 2 oz feta (crumbled)
Instructions
- Begin by boiling a large pot of salted water and cook the orzo according to package instructions until al dente, typically about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- Prepare the dressing by whisking together balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and freshly ground pepper in a bowl.
- Combine the cooked orzo, baby spinach, sun-dried tomatoes, and crumbled feta in a large mixing bowl.
- Pour the dressing over the mixture and gently toss to coat all the ingredients evenly.
- Serve immediately or chill in the refrigerator for 30 minutes before serving to enhance the flavors.
Notes
Taste the dressing before adding to the salad to adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg