Orzo Arugula Salad Recipe Print

by Andrea Holwegner | Aug 11, 2018

Orzo Arugula Salad Recipe

Simple, and summery. This is great warm, or cold.

What you need:

• 1.5 cups orzo pasta (prepared as below)
• 1.5 cups broth/stock
• 1.5 Tbsp butter
• 4 cups arugula, chopped
• 1/2 cup pumpkin seeds
• 1 cup corn
• 1 cup carrots, diced small
• 2 cups shelled and cooked edamame beans
• 1/2 cup red onion, chopped
• 2 tbsp lemon juice (fresh sqeezed)
• 4 tbsp olive oil
• salt and pepper to taste

How to make:

1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 – 20 minutes.
3. Meanwhile, mix lemon juice, olive oil, and salt and pepper.
4. Combine all ingredients in large bowl, and pour dressing on top.

Per serving (1/8 of recipe)

• Calories – 344
• Protein – 1.4 g
• Carbohydrates – 36 g
• Fat – 1.7 g
• Fibre – 4.5 g