With Spring just around the corner, I can't help but crave green dishes like this orzo salad chock full of spinach and crunchy vegetables. Thanks to a light and lemony vinaigrette and a dose of protein from broiled shrimp, it's a healthy and hearty meal. Although many people think of salad as a side dish, this one is so filling and flavorful it stands alone. Get the uncomplicated recipe after the break.

Spinach-Orzo Salad With Shrimp

Spinach-Orzo Salad With Shrimp


  1. Kosher salt
  2. 1/2 cup orzo
  3. 4 cups spinach, thinly sliced
  4. 10 medium radishes, quartered
  5. 1 small cucumber, peeled, seeded and diced
  6. 1/2 red onion, quartered and thinly sliced
  7. 1/4 cup pitted oil-cured olives, chopped
  8. 1/2 cup packed fresh mint, chopped
  9. 1/2 cup packed fresh parsley, chopped
  10. 1/3 cup plus 2 tablespoons fresh lemon juice
  11. 1/3 cup plus 2 tablespoons extra-virgin olive oil
  12. Freshly ground pepper
  13. 1 pound medium shrimp, peeled and deveined
  14. 1/2 cup crumbled feta cheese


  1. Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
  2. Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.
  3. Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.
  4. Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.

Serves 4.

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