ORZO AND SPINACH SALAD
The dressing is what makes this orzo salad recipe special. If you taste it on its own, it seems strong and tangy. But once it's combined with the orzo and other ingredients, magic happens. From the spicy taste of cumin to the minty taste of thyme, you can taste each spice. This salad is cool and full of Mediterranean flavors....
Provided by Grace Pulley
Categories Pasta Salads
Time 25m
Number Of Ingredients 18
Steps:
- 1. Cook orzo 8 to 10 minutes or al dente. Rinse briefly in cold water, drain and add to a large bowl.
- 2. Toss with 1 tablespoon olive oil.
- 3. Prepare the dressing by combining the remaining oil through cumin, whisking until smooth.
- 4. Toss with orzo.
- 5. Add spinach, pepper, olives, scallions, and capers. At this point, salad can be refrigerated for several hours.
- 6. At serving time, add crumbled Feta cheese and pine nuts.
SPINACH ORZO SALAD
This incredibly tasty salad couldn't be any easier to put together, and since it feeds a bunch, you won't have to double the recipe for potlucks or picnics. Chill it for about an hour to bring out all the fresh flavors. Donna Bardocz - Howell, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cook orzo according to package directions. Drain ozo; rinse with cold water and drain well., In a large bowl, combine spinach, onion, cheese and orzo. Mix vinaigrette, basil and pepper; toss gently with spinach mixture. Refrigerate until serving. Stir in pine nuts just before serving.
Nutrition Facts : Calories 255 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 279mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
SPINACH AND ORZO SALAD
A light, easy-to-make salad that's pleasing to the palate.
Provided by Christine R.
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- 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 cold 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.
Nutrition Facts : Calories 490.5 calories, Carbohydrate 49 g, Cholesterol 25 mg, Fat 26.9 g, Fiber 3.3 g, Protein 15.8 g, SaturatedFat 7.3 g, Sodium 349.2 mg, Sugar 6.5 g
ANOTHER ORZO AND SPINACH SALAD.
I had this at my SIL's house last week and immediately asked for the recipe. She used whole wheat orzo, fresh basil and toasted the pine nuts. This recipe received rave reviews from everyone there.
Provided by Teri8551
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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 cold 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.
Nutrition Facts : Calories 669.9, Fat 39, SaturatedFat 9.2, Cholesterol 33.8, Sodium 465.4, Carbohydrate 63.3, Fiber 4.3, Sugar 4.1, Protein 19.1
ORZO WITH SPINACH AND PINE NUTS
Steps:
- Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
- In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
- In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.
ONE-PAN ORZO WITH SPINACH AND FETA
Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you're looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.
Provided by Melissa Clark
Categories dinner, easy, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
- Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
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20-MINUTE LEMON SPINACH ORZO SALAD | CHEW OUT LOUD
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4.7/5 (11)Calories 170 per servingCategory Salad, Side
- In a heavy pot of well-salted water, cook orzo just until al dente. Drain and rinse; Toss with 1 TB olive oil to prevent sticking; set aside.
- While orzo is cooking, make the dressing: In a small bowl, whisk together the lemon juice, zest, 2 TB olive oil, honey, mustard, kosher salt, pepper, garlic, and shallots (dressing can also be made ahead of time; cover and keep chilled until ready to use.)
- Gently toss dressing with orzo. Add remaining ingredients and gently toss to combine well. Sprinkle with bacon and/or nuts, if desired.
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