Minutes Prep time: 30
Minutes Total time: 30
Servings: 12
Difficulty: easy
2 cups chopped fresh asparagus spears
1 bag (10 oz each) Birds Eye® Steamfresh Sweet Peas
8 ounces dry orzo pasta, uncooked (about 1-1/4 cups)
2 cups baby spinach leaves
3 large fresh radishes, thinly sliced into half moons
1/2 cup Wish-Bone® Garden Herb Vinaigrette Dressing
2 teaspoons grated lemon zest
1/4 cup lemon juice
1 teaspoon kosher salt
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh dill weed, chopped
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 20 mg | 2% |
| Carbohydrate | 21 g | 7% |
| Cholesterol | 0 | |
| Total Fat | 2 g | 4% |
| Iron | 1 mg | 8% |
| Calories | 126 kcal | 6% |
| Sodium | 371 mg | 15% |
| Protein | 5 g | 9% |
| Saturated Fat | 2% | |
| Sugars | 2 g | 0 |
| Vitamin C | 8 mg | 13% |
Bring a large pot of water to a boil. Prepare an ice bath with a large bowl of ice water. Drop asparagus into boiling water and cook for about 2 minutes, until bright green and slightly tender. Use a slotted spoon to transfer asparagus to ice bath to cool completely. Cook peas according to package directions. Pour into ice bath with asparagus.
Add orzo to boiling water and cook according to package directions. Drain and rinse to cool it down quickly. Drain vegetables. Pour pasta, cooked asparagus and peas, spinach, radishes, dressing, lemon zest, lemon juice, salt, and about half of the herbs into a large bowl and stir well. Transfer to a serving a bowl and garnish with remaining herbs. Serve your spring orzo salad!
Spring Vegetable Orzo Salad
