Ingredients
- 3 – 4 cups Josie Organics Baby Spinach & Baby Arugula
- 1 cup Orzo
- 1 lb. Asparagus, trimmed and chopped into bite – sized pieces
- 4 tbsp. Olive Oil
- 1/3 cup Lemon Juice, about 2 – 3 lemons
- 1/3 cup Fresh Italian Parsley, chopped
- 3 Garlic Cloves, minced
- 8 oz. Feta Cheese, crumbled
- (Optional) 2 tbsp. Honey
- 1 tsp. Salt
- 1 tsp. Black Pepper
Servings: 6-8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Directions
-
1
Bring a large pot of salt water to a boil. Add the orzo and cook until al dente, or according to package directions.
-
2
Two minutes before the orzo is done cooking, add in the chopped asparagus. Drain when done cooking and allow to cool for 10 minutes.
-
3
In the meantime, whisk the lemon juice, olive oil, honey, minced garlic, salt, and black pepper together in a small bowl.
-
4
In a large bowl, add the drained and cooled orzo and asparagus with the baby arugula, baby spinach, and chopped parsley. Toss to combine, then drizzle on the dressing. Toss once more.
-
5
Add the crumbled feta cheese on top and enjoy!
