This versatile salad can be made a day ahead— just let it sit at room temp for an hour before serving.
Recipe information
Yield
Makes 8 servings
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
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Preparation
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.
Nutrition Per Serving
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