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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This versatile salad can be made a day ahead— just let it sit at room temp for an hour before serving. Ingredients:
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 |
Directions:
1. 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.
2. Per serving: 361 calories, 13 g fat, 3 g saturated fat, 48 g carbohydrate, 2 g fiber, 11 g protein Nutritional analysis provided by Self
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