Spinach Orzo Salad
All my single ladies (and gentlemen) put your hands up!
It’s the end of a long day at work. You’re hungry. You’re ready to relax and kick your feet up. You’re still on a budget, so you need to eat the food you have at home. Don’t be bummed, my friend! I’ve got just the dish for you.
I’m pretty sure we all have a particular type of dish that serves as our go-to when preparing a meal for just one. My go to dish typically includes two things-pasta and a vegetable.
This recipe may appear as if it requires a lot of work, but surprisingly it is simple and comes together very easily. It’s a light and perfect meal for one, for lunch, for dinner, for meatless Monday. Anytime!
1 clove garlic, minced then crushed
1/4 c. extra virgin olive oil (evoo)
2 tbsp. balsamic vinegar
1 tsp. dry mustard
1/4 tsp. sugar (optional, for a sweeter dressing)
1/2 c. orzo, cooked and drained
2 c. fresh baby spinach
2 oz. fresh Parmesan cheese, shredded
salt and pepper, to taste
Let’s start with the dressing. Place the garlic in a small mixing bowl. Add the olive oil, balsamic vinegar, dry mustard, sugar. Whisk ingredients together until combined. Cover and set aside. We want to allow the flavors to blend.
Now let’s make with the orzo. Bring 2 cups of water to boil,. Once you place the pot on the burner, sprinkle the water with a dash of salt. Once boiling, add the orzo, stir and bring the water back to a boil. Once boiling, stir occasionally to prevent sticking. Cook for approximately 9 minutes, until tender. Drain (never rinse) and set aside.
Place spinach in a bowl, and add the drained, warm orzo.
Whisk dressing. Pour over spinach mixture and toss well until ingredients are coated with the vinaigrette.
Sprinkle Parmesan on top. Add salt and pepper to taste. Enjoy!
If you try this recipe, let me know what ya think! You can even leave a comment below, and don’t forget to snap a pic and tag me @veethebaker on Instagram! I LOVE seeing how you whipped it up in the kitchen!