Herb-Lovers Lemony Orzo Salad

Herb-Lovers Lemony Orzo Salad takes around 30 minutes from beginning to end. This recipe serves 6. For $1.69 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 423 calories, 16g of protein, and 15g of fat. It works well as a salad. This recipe from Gimme Some Oven has 837 fans. Head to the store and pick up orzo, lemon zest, mint leaves, and a few other things to make it today. With a spoonacular score of 98%, this dish is outstanding. Try Lemony Orzo Salad, Lemony Orzo Salad, and Lemony Orzo Two Bean Salad for similar recipes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 large handfuls fresh baby spinach, chopped

1 cup roughly-chopped fresh basil leaves

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 English cucumber, diced

optional: 1/2 cup crumbled feta or goat cheese

1-2 lemons, zested and juiced

1 cup roughly-chopped fresh mint leaves

1/4 cup olive oil

half a small red onion, diced

12 ounces orzo (or any pasta shape)

sea salt and freshly-cracked black pepper, to taste

Equipment:

pot

sieve

mixing bowl

Cooking instruction summary:

Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions. Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled. Transfer pasta to a large mixing bowl. Add the remaining ingredients to the mixing bowl (using cheese if desired). Toss until evenly combined. Taste, and season with a few generous pinches of salt and pepper, to taste. (I used about 1 teaspoon each of salt and pepper.) Also feel free to add in extra lemon juice if youd like an extra-lemony salad. (< My fave.) Serve immediately. Or cover and refrigerate for up to 3 days.

 

Step by step:


1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.

2. Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.

3. Transfer pasta to a large mixing bowl.

4. Add the remaining ingredients to the mixing bowl (using cheese if desired). Toss until evenly combined. Taste, and season with a few generous pinches of salt and pepper, to taste. (I used about 1 teaspoon each of salt and pepper.) Also feel free to add in extra lemon juice if youd like an extra-lemony salad. (< My fave.)

5. Serve immediately. Or cover and refrigerate for up to 3 days.


Nutrition Information:

Quickview
423k Calories
15g Protein
15g Total Fat
56g Carbs
46% Health Score
Limit These
Calories
423k
21%

Fat
15g
24%

  Saturated Fat
4g
27%

Carbohydrates
56g
19%

  Sugar
3g
3%

Cholesterol
8mg
3%

Sodium
475mg
21%

Get Enough Of These
Protein
15g
31%

Vitamin K
78µg
75%

Manganese
1mg
70%

Selenium
38µg
54%

Vitamin A
1726IU
35%

Vitamin B6
0.53mg
27%

Fiber
6g
25%

Copper
0.49mg
25%

Phosphorus
240mg
24%

Magnesium
76mg
19%

Folate
66µg
17%

Iron
2mg
17%

Potassium
435mg
12%

Zinc
1mg
12%

Vitamin C
9mg
12%

Calcium
110mg
11%

Vitamin E
1mg
11%

Vitamin B2
0.18mg
11%

Vitamin B1
0.12mg
8%

Vitamin B5
0.77mg
8%

Vitamin B3
1mg
7%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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