Lemon Orzo Salad with Asparagus, Spinach and Feta

vanillaandbean.com

Deena

subheading: For the Salad:

1 Tbs Extra Virgin Olive Oil

1 C (185g) Orzo Pasta

1 ¾ C (410g) Vegetable Broth

1 lb (430g) Asparagus ends snapped, cut into bit size pieces

½ C (70g) Almonds blanched or whole

1 ½ C (215g) Yellow Bell Pepper medium dice

3 C (105g) Spinach packed, then chopped

¾ C (110g) Kalamata Olives quartered

½ C (85g) Feta crumbled

⅓ C (12g) Chives chopped fine, or use 3 green onions, chopped

Fist-Full of Fresh Herbs such as Parsley and/or Basil curly or flat leaf, chopped fine

¼ tsp Fine Sea Salt more to taste

Fresh Ground Pepper to taste

subheading: For the Dressing:

3 Tbs Extra Virgin Olive Oil

4 Tbs Fresh Lemon Juice from about 2 lemons (add up to another teaspoon for even more lemony goodness!)

1 tsp Lemon Zest about one lemon

2 tsp Fresh Garlic microplained or finely chopped, from about 2 medium cloves

Directions at vanillaandbean.com

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