Spring Orzo Salad
This salad is bright -- the lemon vinaigrette pairs so well with the sweet blueberries, you get that nice salty pop from the feta and the juicy shrimp is the perfect addition to this salad.
If you cook for one, this could easily be a meal prep idea for you. I would just toss the spinach and basil in the day you plan to eat it so it doesn't get too wilted. Cooking time: 10 minutes
8 ounces dry orzo pasta
12 ounces frozen shrimp, thawed, peeled and deveined
Avocado oil spray
¼ teaspoon salt
¼ teaspoon pepper
1.5 cups chopped fresh spinach
2 jarred roasted red peppers, chopped
1 cup blueberries
1/3 cup cubed or crumbled feta cheese
2 tablespoons chopped fresh basil
½ cup dried cranberries
¼ cup lemon vinaigrette salad dressing
¼ cup honey roasted almonds, chopped
Cook orzo according to package instructions. Drain and run with cold water. Set aside.
Toss the shrimp in the salt and pepper. Heat skillet over medium heat, spray with avocado spray and cook for 1.5 minutes per side. Remove from hot pan.
In a large bowl add the cooked orzo, spinach, red peppers, blueberries, feta cheese, dried cranberries and toss with the vinaigrette.
Divide that salad mixture on four plates. Divide the shrimp over the plates, and add the chopped basil and almonds on top for garnish.
Each serving is about 391 calories, 11 fat, 182 mg cholesterol, 578 sodium, 2.9 fiber, 7 grams sugar and 28 grams of protein.
My Bizzy Kitchen