Spinach and Orzo Salad

Spinach and Orzo Salad

Spinach and Orzo Salad

"If you're cooking for a woman, make a good risotto and a salad. If you don't have time to make dessert, you can go and buy some macaroons to have afterwards."
Wolfgang Puck
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Print Recipe
Prep Time 20 minutes
Additional 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 8
Calories 490.5 kcal

Ingredients
  

  • 16 ounce package uncooked orzo pasta
  • 10 ounce package baby spinach leaves, finely chopped
  • ½ pound crumbled feta cheese
  • ½ red onion finely chopped
  • ¾ cup pine nuts
  • ½ teaspoon dried basil
  • ¼ teaspoon ground white pepper
  • ½ cup olive oil
  • ½ cup balsamic vinegar

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with chilly water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil, and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

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NUTRITION

Nutrition Facts
Spinach and Orzo Salad
Serving Size
 
8 g
Amount per Serving
Calories
490.5
% Daily Value*
Fat
 
26.9
g
41
%
Saturated Fat
 
7.3
g
46
%
Cholesterol
 
25
mg
8
%
Sodium
 
349.2
mg
15
%
Potassium
 
394.1
mg
11
%
Carbohydrates
 
49
g
16
%
Fiber
 
3.3
g
14
%
Sugar
 
6.5
g
7
%
Protein
 
15.8
g
32
%
Vitamin A
 
3412.5
IU
68
%
Vitamin C
 
10.7
mg
13
%
Calcium
 
194.5
mg
19
%
Iron
 
4.3
mg
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Salad, Spinach
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