• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 30 mins


This is a dead simple Orzo Salad, done a little different than the traditional Greek Style. It's geared toward the sweeter end but still fantastic!


  • 1/2 Pound Whole Wheat Orzo
  • 1 Pint Picked Mint
  • 1 Quart Spinach
  • 1/4 Cup Almonds
  • 2 Clementines Juiced (or Orange)
  • 1/2 Cup Red Onions
  • 1/2 Cup Carrots
  • 1/2 Cup Sundried Tomatoes or Cherry Tomatoes
  • !/4 Slivered Almonds
  • 1 Cup Packed Spinach
  • 2 Clementines Zested (or Orange)
  • Feta (Optional)


  • Cook the Orzo is boiling salted water for allotted time on package until al dente. Cool in ice water to prevent from over-cooking.
  • Blanch Spinach and Mint in boiling salted water for 1 minute. Transfer to a blender with Orange Juice and Almonds and blend. Season to taste with salt. COOL IMMEDIATELY over an ice bath to prevent from browning.
  • Cut Red Onions into Medium Dice.
  • Cut Carrots in half and then slice in 1/4 inch pieces.
  • Fold Pesto Into Orzo with carrots, onions, and spinach. Season with salt and pepper. Sprinkle with Slivered Almonds (and feta if desired). Drizzle with a good balsamic oil to "dress" lightly.
  • This is a GREAT side dish to Pork Tenderloin, Chicken, or Sausage.
  • For the Pork Tenderloin or Chicken, marinate in Red Wine Vinegar for 45 minutes before cooking.
  • Cook the Pork on medium high heat with a good glug of olive oil for 2 minutes on each side until brown. Transfer to a board and let rest for five minutes before slicing. Put back into pan or oven for more "doneness".
  • Sear the Chicken in a hot pan over medium high heat with a good glug of olive oil as well. Cook for 4 minutes on one side and then flip over to finish. Let rest and slice.
  • Or you could grill. Yes, you could do that too.

Categories: Egg-Free  High Fiber  Low Fat  Pasta  Vegan 

Author Credit: Wille Harner

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