Spinach Orzo Salad with Artichokes – Little Broken Tell a Friend

Rate this recipe:

Spinach Orzo Salad with Artichokes – Little Broken 2 Rating(s)

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3/4 - cup dry orzo
  • 1 - (6 – 10 oz.) jar marinated artichokes, drained + roughly chopped
  • 1 - cup fresh spinach, roughly chopped
  • 2 - plum tomatoes, chopped
  • 3 - green onions, sliced
  • 1/3 - cup crumbled feta
  • 1/3 - cup olive oil
  • 4 - tsp. fresh lemon juice
  • 2 - tsp. white wine vinegar or apple cider vinegar
  • 1 - Tbsp. fresh basil, minced
  • 1 - tsp. lemon zest, optional
  • - kosher salt and fresh black pepper
  • Directions:

    Cook orzo in salted water according to the box directions. Drain and rinse under cold water.

    Meanwhile, make the vinaigrette by whisking together the olive oil, lemon juice, vinegar, basil, and lemon zest. Season with salt and pepper, to taste.

    In a large salad bowl, combine the cooked orzo with artichokes, spinach, tomatoes, green onions, and feta. Pour the vinaigrette over salad and toss to combine. Cover and chill for 30 minutes before serving.

    Brief Description

    Orzo Salad

    Main Ingredient:

    Orzo

    Category:  

    Cuisine:  American

    Prep Time:
    Cook Time:

    Notes

    Leftovers: Leftover salad will keep refrigerated for 2-3 days in an airtight container

    Source

    https://www.littlebroken.com/artichoke-spinach-orzo-salad/

    Posted By:

    gardner.marilyn

    Posted On:

    June 10, 2020

    Print Recipe

    Speak Your Mind

    *