November 30, 2017

Orzo Salad with Spinach & Tomato



I love color-coordinating food with the holidays! This dish makes me think happy Christmas thoughts with that beautiful red & green on a white orzo backdrop. Even though it may be a bit of a non-traditional dish, it's a fun way to change up your holiday meal game - the color burst makes it feel so festive. It's an easy dish to make (only 7 ingredients and 30 minutes!) and is actually even better when made ahead of time, giving the flavors a chance to blend and intensify. (Which is of course perfect for those summer get-togethers as well!) Hope you love it as much as we do!

PS - come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up.


Vegan, gluten-free (with gf orzo), oil-free
Makes about 4-6 side servings

Ingredients
1 cup uncooked orzo
3-4 cups fresh baby spinach
8 oz. grape tomatoes
3 green onions

{For the dressing}
3 Tbsp. red wine vinegar
1 clove garlic
1 tsp. dried basil
1/8 tsp. salt, more to taste

Directions
Cook orzo: boil 2 cups water with some salt. Add 1 cup orzo, and let cook for 10-15 minutes until tender, stirring occasionally.
Meanwhile, make the dressing. Mince garlic. Add garlic, vinegar, basil, and salt to a small bowl. Whisk/stir to combine. Set aside.
Halve/quarter the tomatoes. Slice green onions. Roughly chop spinach if desired.
In a large bowl place spinach, tomatoes, and green onion.
When orzo is cooked, drain and immediately add to bowl. Stir well for a minute. (The heat from the orzo will lightly wilt the spinach.)
Pour dressing over top and toss to combine.
Recommended: cover and let sit in fridge for an hour before serving - the flavors get a chance to blend and intensify!

Note: also try it with some fresh basil in the summertime!

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