LEMON ORZO SPINACH SALAD

Lemon Orzo Spinach Salad image

Provided by rachel.waugh

Categories Summer

Time 35m

Yield 1 1/2 cup, 8 serving(s)

Number Of Ingredients 15

6 cups water
1/2 tablespoon better than bullion chicken stock
1 lb orzo pasta
1 teaspoon minced fresh dill
2 tablespoons minced fresh parsley
1 teaspoon minced fresh basil
1 1/2 teaspoons minced fresh rosemary (3 sprigs)
8 tablespoons extra light olive oil (prefer the Canola) or 8 tablespoons canola oil (prefer the Canola)
1/2 teaspoon true lemon (granulated lemon, 6 packets)
1/2 teaspoon garlic powder
1/2 teaspoon soy sauce
1/3 cup pine nuts
2 cups Baby Spinach
1 teaspoon sea salt
1 cup cherry tomatoes (optional)

Steps:

1. Bring six cups of water and chicken stock to a boil.
Cook Orzo for 7 minutes (al dente).
Drain pasta and stir in the colander to release moisture and heat for approximately 2-3 minutes.
In a large bowl mix/incorporate fresh herbs (rosemary, basil, parsley), oil, soy, salt, granulated lemon, and salt.
Add the cooked orzo (should still be quite warm) and stir until orzo is coated evenly.
While the orzo is still warm add spinach and pine nuts.
salt to taste.
Add tomatoes if you like.

Nutrition Facts : Calories 372.1, Fat 18.3, SaturatedFat 2.3, Sodium 328.7, Carbohydrate 43.9, Fiber 2.3, Sugar 1.8, Protein 8.6