Lemon Orzo With Baby Spinach and Feta
2 cups dried orzo
2 cups feta cheese, diced or cubed
2 cups baby spinach
1 bunch blanched asparagus sliced into bit size pieces
1/2 cup Olive Oil
Zest of 4 lemons
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1. Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking. Toss with 1 Tablespoon Olive Oil. Reserve.
2. In a large bowl, combine reserved orzo with feta cheese, baby spinach (* see note *), asparagus, olive oil lemon zest and lemon juice. Toss to mix.
3. Season with salt and pepper.
4. Can be made 2 days in advance. Keep refrigerated until serving.
5. Drizzle with squeezed lemon juice just before serving, and put lemon halves on top as garnish / for anyone who wants a tad more lemon on theirs.
Notes: Instead of tossing the spinach with the orzo, I like the spinach used to line the serving bowl. That way the leaves don't get as bruised, and the person can take more or less a/c preference. Likely Spring Mix
salad greens would work the same and give variety in colour and taste. I don't think larger leaves would work as well since they couldn't be 'spooned up' without disturbing the whole bowl of salad.
Another option would be to use blanched small broccoli florets instead of the asparagus.
2 cups dried orzo
2 cups feta cheese, diced or cubed
2 cups baby spinach
1 bunch blanched asparagus sliced into bit size pieces
1/2 cup Olive Oil
Zest of 4 lemons
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1. Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking. Toss with 1 Tablespoon Olive Oil. Reserve.
2. In a large bowl, combine reserved orzo with feta cheese, baby spinach (* see note *), asparagus, olive oil lemon zest and lemon juice. Toss to mix.
3. Season with salt and pepper.
4. Can be made 2 days in advance. Keep refrigerated until serving.
5. Drizzle with squeezed lemon juice just before serving, and put lemon halves on top as garnish / for anyone who wants a tad more lemon on theirs.
Notes: Instead of tossing the spinach with the orzo, I like the spinach used to line the serving bowl. That way the leaves don't get as bruised, and the person can take more or less a/c preference. Likely Spring Mix
salad greens would work the same and give variety in colour and taste. I don't think larger leaves would work as well since they couldn't be 'spooned up' without disturbing the whole bowl of salad.
Another option would be to use blanched small broccoli florets instead of the asparagus.
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