*Lemon Orzo Salad w/ Asparagus, Spinach & Feta
Asparagus, 1lb. Bunch THUMBNAIL
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$6.99
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Dellalo Orzo, 16oz. THUMBNAIL
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$2.99
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Garlic Bulb, ea. THUMBNAIL
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Organic Girl Baby Spinach, 5oz THUMBNAIL
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
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Organic Lemon, ea. THUMBNAIL
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ORGANIC PEPPER BLACK GROUND, 1.7oz. THUMBNAIL
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Lemon Orzo Salad with Asparagus, Spinach, and Feta

  • 1 cup orzo
  • 2 cloves garlic, finely chopped
  • 1 tsp. olive oil
  • 8 asparagus spears, cut into 1-inch pieces
  • 2 cups packed fresh spinach
  • juice of 1 large lemon
  • 1/3 cup feta cheese, crumbled
  • salt and pepper, to taste

In a medium sauce pan, bring 3 cups of salted  water to boil. Stir in orzo. Cook until tender, about 8-10 minutes. Drain orzo and set aside.
In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and spinach shrinks down.
Put the orzo in a medium bowl and add the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper.
Sprinkle feta cheese over the top of the salad. Serve warm (is also good cold).   

Serves 4.

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