Lemon Orzo Salad with Asparagus, Spinach and Feta

by Experience Momentum Nutrition

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  • 1 cup orzo 

  • 2 cloves garlic, finely minced 

  • 1 tsp olive oil 

  • 8 asparagus spears, cut into 1-inch pieces 

  • 1 cup fresh spinach, packed  

  • Juice of 1 large lemon 

  • 1/3 cup feta cheese  

  • Salt and pepper to taste 



1) In a medium sauce pan bring 4 cups of water to boil. Add ½ tsp of salt to water. Stir in orzo.  

2) Cook the orzo until tender, about 10 minutes. Drain orzo and set aside. 

3) In a small sauce pan sauté the garlic in olive oil. Add in the asparagus pieces and sauté for 3-4 minutes. Stir in spinach. Cook until the asparagus is tender and the spinach is wilted.  

4) Put the orzo in a medium bowl and add in the vegetables. Squeeze the fresh lemon juice over the orzo and vegetables and stir. Add salt and pepper to taste.  

5) Sprinkle the feta cheese over the salad and serve warm.  

Serving size: 3

RD Tip: This salad can also be served cold!

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