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    Hannah’s Recipes

    Spring Orzo Pasta Salad With Crispy Shallot Vinaigrette

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    Ingredients

    8 oz orzo

    1 cup peas, defrosted if frozen

    1 1/2 cups asparagus, chopped

    4-5 cups arugula

    3 tablespoons basil, chopped

    3 tablespoons mint, chopped

    4 oz feta cheese

    Salt & pepper to taste

    CRISPY SHALLOT VINAIGRETTE:

    1/3 cup olive oil

    1 large shallot or 2 small shallots, peeled and thinly sliced

    2 tablespoons red wine vinegar

    1/2 lemon, juice and zest

    1 teaspoon honey

    1/2 teaspoon dijon mustard

    Pinch of salt & pepper

    Directions

    1. For the Crispy Shallot Vinaigrette, heat the olive oil in a skillet over medium heat. Add the shallots and stir until they’re golden brown, taking care not to burn them.

    2. Add the shallots and oil to a jar or bowl and combine with remaining ingredients. Set aside.

    3. Cook orzo according to package.

    4. Lightly sauté the asparagus in a drizzle of olive oil for 3-4 minutes or until cooked to your liking.

    5. Toss all ingredients, including the dressing, and season to taste. Serve as a side or with grilled chicken! Makes about 4 servings.

    Nutrition

    Serving Size

    a

    Calories

    -

    Total Fat

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    Saturated Fat

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    Unsaturated Fat

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    Trans Fat

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    Cholesterol

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    Sodium

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    Total Carbohydrate

    -

    Dietary Fiber

    -

    Total Sugars

    -

    Protein

    -

    RatingAverage: 3.5

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    servings

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    total time
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    Ratings

    H

    Hannah

    4.0

    COOPER ANDERSON

    COOPER ANDERSON

    3.0

    Average

    3.5