Lemon Orzo Spinach Salad Recipes

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ORZO WITH SPINACH AND TOMATOES



Orzo with Spinach and Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 27m

Yield 4 servings

Number Of Ingredients 7

1 pound spinach, washed, dried, stems removed
1 pint grape or cherry tomatoes, halved
2 lemons, zested
1 1/2 cups orzo, cooked to al dente
1 tablespoon extra-virgin olive oil, 1 turn of the bowl
24 basil leaves, torn or thinly sliced
Salt and pepper

Steps:

  • Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium sized mixing bowl. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe. Add hot cooked and drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the pasta will also release the flavor and oils in the lemon zest. Drizzle 1 tablespoon extra-virgin olive oil over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve.

SPINACH ORZO SALAD



Spinach Orzo Salad image

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

1 package (16 ounces) orzo pasta
6 ounces fresh baby spinach (about 8 cups), finely chopped
3/4 cup finely chopped red onion
3/4 cup crumbled feta cheese
3/4 cup reduced-fat balsamic vinaigrette
1/2 teaspoon dried basil
1/4 teaspoon white pepper
1/4 cup pine nuts, toasted

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



Spinach and Orzo Salad image

Provided by Liza Schoenfein

Categories     Salad     Pasta     Side     Sauté     Low Fat     Quick & Easy     Backyard BBQ     Feta     Spinach     Spring     Summer     Self     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 cloves garlic, thinly sliced
Juice and zest of 1 lemon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces baby spinach leaves
1 pound cooked orzo
1 cup pitted Kalamata olives, roughly chopped
4 ounces chopped feta or haloumi cheese
1/4 cup thinly sliced red onion
1/4 cup finely chopped fresh mint leaves

Steps:

  • In a small pan, warm oil over medium-low heat. Sauté garlic until lightly golden, 1 to 2 minutes. Transfer garlic and whatever oil remains in the pan to a bowl. Add 3 tablespoons juice, 2 teaspoons zest, salt and pepper; whisk to combine. Add spinach and toss lightly. Add orzo, olives, cheese, onion and mint. Toss to combine; serve.

SPINACH AND ORZO SALAD



Spinach and Orzo Salad image

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

1 (16 ounce) package uncooked orzo pasta
1 (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

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

LEMON ORZO SPINACH SALAD



Lemon Orzo Spinach Salad image

Fell in love with the Lemon Orzo at Fresh Market, unfortunately there is not one nearby - so I set off on this mission to replicate it. Turned out pretty nicely if I do say so - could use some tweaking still...BUT a great salad none the less.

Provided by rachel.waugh

Categories     Summer

Time 35m

Yield 1 1/2 cup, 8 serving(s)

Number Of Ingredients 15

6 cups water
1/2 tablespoon better than bullion chicken stock
1 lb orzo pasta
1 teaspoon minced fresh dill
2 tablespoons minced fresh parsley
1 teaspoon minced fresh basil
1 1/2 teaspoons minced fresh rosemary (3 sprigs)
8 tablespoons extra light olive oil (prefer the Canola) or 8 tablespoons canola oil (prefer the Canola)
1/2 teaspoon true lemon (granulated lemon, 6 packets)
1/2 teaspoon garlic powder
1/2 teaspoon soy sauce
1/3 cup pine nuts
2 cups Baby Spinach
1 teaspoon sea salt
1 cup cherry tomatoes (optional)

Steps:

  • 1. Bring six cups of water and chicken stock to a boil.
  • Cook Orzo for 7 minutes (al dente).
  • Drain pasta and stir in the colander to release moisture and heat for approximately 2-3 minutes.
  • In a large bowl mix/incorporate fresh herbs (rosemary, basil, parsley), oil, soy, salt, granulated lemon, and salt.
  • Add the cooked orzo (should still be quite warm) and stir until orzo is coated evenly.
  • While the orzo is still warm add spinach and pine nuts.
  • salt to taste.
  • Add tomatoes if you like.

Nutrition Facts : Calories 372.1, Fat 18.3, SaturatedFat 2.3, Sodium 328.7, Carbohydrate 43.9, Fiber 2.3, Sugar 1.8, Protein 8.6

LEMON ORZO



Lemon Orzo image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

  • In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
  • Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

ORZO WITH SPINACH, TOMATOES AND LEMON



Orzo With Spinach, Tomatoes and Lemon image

An easy orzo side dish to serve with grilled fish or chicken. Or just serve it as is for a simple, light pasta salad.

Provided by Slash Chef

Categories     Vegan

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup orzo pasta
1 (5 ounce) bag baby spinach leaves
2 garlic cloves
1 cup cherry tomatoes
1 tablespoon lemon zest
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/8 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook Orzo according to package directions, until just al dente.
  • Mince garlic, add to lemon juice, salt and pepper in small bowl.
  • Whisk olive oil into lemon juice mixture.
  • Drain orzo, place in large bowl.
  • Add spinach leaves and cherry tomaotes to orzo, toss.
  • Add olive oil/lemon juice dressing and toss to coat.
  • Serve immediately or chill for later.

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