Spinach and Orzo Salad

Spinach and Orzo Salad

  • 3 tablespoon olive oil
  • ‘2 cloves garlic, thinly sliced
  • Zest and juice of 1 lemon
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 oz. baby spinach leaves
  • 1 pound cooked orzo
  • 1 cup pitted kalamata olives, roughly chopped
  • 4 oz. chopped feta or halloumi cheese
  • ¼ cup thinly sliced red onions
  • ¼ cup finely chopped fresh mint leaves

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.

  • 361 calories
  • 13 grams fat
  • 48 grams carbs
  • 11 grams protein



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