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Recipe Of The Week: Spinach, Tomato, Orzo Salad

June 27, 2015

Prep Time: 15m
Cook Time: 12m
Servings: 5

  • 1 pound baby leaf spinach, washed/dried/stems removed
  • 1 pint grape or cherry tomatoes, halved
  • 1 ½ cups orzo, cooked
  • 1 tbs extra virgin olive oil, 1 turn of the bowl
  • 4 cloves of garlic
  • ½ cups fresh or grated parmesan cheese
  1. Saute 1 tbsp olive oil and garlic cloves. 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 pot. Halve grape or cherry tomatoes with a paring knife and add them to the pot.
  2. Add hot cooked and drained orzo pasta to the pot. Heat until the spinach wilts.
  3. Sprinkle cheese on top. Add salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve. Some red pepper flakes also make a great addition.

Nutrition:

Calories: 281
Carbs: 4g
Fat: 8g
Protein: 11g

Filed Under: News, Recipes

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Lynbrook, NY 11563
USA

T +1 (516) 548-7443
T +1 (516) 599-8734
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