Spinach Orzo Salad with White Beans
A healthy orzo salad with spinach, basil, and a lemon vinaigrette.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Keyword: spinach orzo salad
Servings: 4
- 1 cup uncooked orzo
- 1 (14 fluid ounce) can white beans drained & rinsed
- 1-2 large handfuls of baby spinach
- 1 small handful of basil torn
- 1 tablespoon parsley chopped
- 1 tablespoon shallot or chives chopped finely
Dressing:
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- 1 clove garlic minced
- Salt & pepper to taste
Cook orzo according to package directions. Once it's cooked, rinse it under cold water and let it drain thoroughly.
Meanwhile, prepare your other salad ingredients and add them to a salad bowl.
Whisk the dressing together in a small bowl and toss it with the other salad ingredients once your orzo is cool and drained. You may need to adjust the oil quantity based on personal preferences. Make sure you season the salad well with salt & pepper.
Serve immediately.
- I wouldn't make this salad ahead because the spinach will wilt. You could cook the orzo ahead and toss it with a little bit of olive oil to stop it from sticking, then assemble the salad when needed.
- Serves 4+ as a side.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Calories: 291kcal | Carbohydrates: 51g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 618mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1544IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 4mg